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1
Put the ground chuck in a large mixing bowl.
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2
Add the salt, garlic, onion, and black pepper.
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3
Set aside.
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4
Wet the bread, then gently gather the wet bread into a ball.
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5
Express water from the ball by lightly squeezing it with both hands.
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6
Dont squish it.
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7
Dont mangle it.
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8
Simply keep it in a ball and add gentle pressure to express a little of the water.
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9
This will keep the bread nice and wet and also keep you from making a mess by squishing the bread through your fingers or drop it on the floor before you can get it into the bowl.
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10
Add the bread to the meat and seasonings.
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11
Mix well.
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12
I use my hands to thoroughly blend all of the ingredients.
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13
The meat mixture will take on a creamy look when the bread is well incorporated.
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14
Shape into patties.
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15
Because of the higher fat content these patties will shrink more than a leaner ground beef, so make them larger than you want your finished product.
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16
I got six patties out of the 1 1/2 pounds of ground chuck.
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17
Cook (fry, grill) until the juices run clear.
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18
Because I am a little bitokay, a lot bitcareful about food-borne pathogens, I cook the beef to a well done stage.
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19
This doesnt mean that the burgers have to be dry with no juices left; it simply means that the meat has reached an internal temperature of 160-165 degrees F, which still leaves a lovely, juicy burger.
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20
Serve with your favorite condiments.
