Juicy Steakhouse Burgers

Servings: 10

INGREDIENTS

  • 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
  • 1/3 cup low fat milk
  • 2-1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 1-1/2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 3 pounds 85% lean ground beef
  • 3 scallions, finely sliced (optional)
  • Non-flammable cooking spray to grease grill
  • 10 hamburger buns

INSTRUCTIONS

  1. Preheat the grill to high heat.
  2. 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.
  3. Add the ground beef and scallions and break the meat up with your hands. Gently mix everything together until just combined. Do not overmix. Divide the mixture into ten equal portions and form loose balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches around. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  4. Grease the grill with non-flammable cooking spray. Grill the burgers, covered, until nicely browned on the first side, 2-4 minutes. Flip burgers and continue cooking for a few minutes more until the desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  5. 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.

Sweet and Spicy Ribs

3/4 cup (packed) light brown sugar
1/4 cup smoked paprika
2 tablespoons cayenne pepper
2 tablespoons garlic powder
3 tablespoons kosher salt, plus more
2 St. Louis-style pork ribs (3–4 pounds each)
1/2 cup (1 stick) unsalted butter
1/2 cup apple cider vinegar
Vegetable oil

Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.

Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2–3 hours. Let cool.

Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.

Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5–8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15–20 minutes. Remove sauce from heat, add vinegar, and season with salt.

Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5–7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.

Do Ahead
Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.