Steakhouse Burgers from Will!

From William - SO GOOD! 

Juicy Steakhouse Burgers

METRIC  CUP MEASURES

By Jennifer Segal

These are the ultimate steakhouse burgers. They are packed with flavor and reliably juicy, even when cooked to well-done.

Servings: 8

INGREDIENTS

• 2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
• 1/3 cup 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, very finely sliced (optional)
• 8 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. Mix everything together until just combined. Divide the mixture into 8 equal portions and form balls. Flatten the balls into 3/4-inch patties about 4-1/2 inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
4. 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.
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.

White Beans and Proscuitto Appetizer

Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion. If you like, serve these with the Bruschetta Duet to make a tantalizing trio. Plus: Appetizer Recipes   Recipe from: Quick From Scratch Italian Cookbook

Ingredients

• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
 
• 1 1/4 teaspoons wine vinegar
 
• 1 tablespoon olive oil
 
• 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
 
• 1/4 teaspoon salt
 
• 1/8 teaspoon fresh-ground black pepper
 
• 2 1/2 tablespoons chopped fresh parsley
 
• 2 ounces thin-sliced prosciutto, fat removed, cut into thin strips
 
• Bruschetta
 
• 2 tablespoons minced red onion

How to Make It

Step 1    

Put the beans in a medium glass or stainless-steel bowl. Using a fork, mash the beans to a coarse puree. Stir in the vinegar, oil, thyme, salt, pepper, and 2 tablespoons of the parsley.

Step 2    

Put some of the prosciutto on each of the bruschetta and top with the bean mixture. Sprinkle the remaining 1/2 tablespoon parsley and the red onion over the beans.