I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it.
After many trials, I discovered the solution to making great BBQ burgers at home is to use readily available 85% lean ground beef and a panade — a mixture of bread and milk that keeps meat tender and juicy.
· 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
· 1/3 cup low fat milk
· 3/4 cup of your favorite Draught Beer Blend Barbecue Sauce, divided
· 1-1/2 lb. lean ground beef
· 1 tsp. cracked black pepper
· 1 Tbsp. oil
· 1 large onion, sliced
· 1 pkg. (227 g) sliced fresh mushroom s
· 6 sesame seed hamburger buns
· 6 lettuce leaves
· 6 Monterey Jack with Jalapeno Natural Cheese Slices
1. Heat barbecue to medium heat.
2. Reserve 2 Tbsp. barbecue sauce for later use.
3. Begin by making the panade and flavoring. Simply mash the bread and milk together with a fork until it forms a chunky paste, then stir in the pepper and ¼ cup barbecue sauce. Then break the meat up with your hands. Gently mix everything together until just combined. Try not to over mix or your burgers may be tough.
4. Shape into 6 (1/2-inch-thick) patties. Grill 7 to 9 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last few minutes.
5. Meanwhile, heat oil in large skillet placed on side burner of barbecue. Add onions; cook 2 min. or until tender. Add mushrooms; cook 2 min. or until softened. Stir in reserved barbecue sauce.
Fill buns with lettuce, burgers, cheese and mushroom mixture.
Happy Cooking ☺