[Kreth]

Since we're well into grilling season, I thought it might be fun to share some recipes.
First off, I like to use the America's Test Kitchen panade method. Basically, for each pound to pound and a half of ground beef, I use one slice of bread wth the crust removed, and enough milk to make a panade (thick paste). Add spices, and mix with the ground beef. The panade adds some binder to the ground beef to replace that lost as the fat drips out. You can also sear these to a nice crust on the outside, without drying the burgers into hockey pucks.
So now, after all that exposition, here's my two go-to recipes:
1. Add steak sauce, granulated onion, and granulated garlic to the panade. Sometimes I'll throw in a little bit of sage or savory for a slightly different flavor. Top with cheddar.
2. Hit the panade with a few generous splashes of your favorite hot sauce. These are great topped with bleu cheese.
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