Steakhouse Burgers | METRIC | CUP MEASURES | By Jennifer Segal | This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done. | | Servings: 8 | Prep Time: 15 Minutes | Cook Time: 10 Minutes | Total Time: 25 Minutes | INGREDIENTS | | 2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces | ⅓ cup milk | 2½ teaspoons kosher salt | 1 teaspoon freshly ground black pepper | 3 garlic cloves, minced | 1½ tablespoons Worcestershire sauce | 2 tablespoons ketchup | 3 pounds 80 to 85% lean ground beef | 3 scallions, white and green parts, very finely sliced (optional) | 8 hamburger buns | INSTRUCTIONS | Preheat the grill to high heat. | In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well. | Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. | | Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired. | Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.