How to Make Hamburger Panko Burgers
Hamburger panko is a crispy bread crumb that adds texture and crunch to fish patties. It is also a great substitute for regular bread crumbs in recipes that require frying.
When forming the patties, gently flatten them to a thickness of about 1/2 inch. Press an indentation in the center to help them cook evenly.
Fresh lean ground beef is paired with panko bread crumbs and other ingredients to make the perfect burger. The bread crumbs absorb moisture to keep the patty moist and juicy. The salt, black pepper and onion powder add classic burger flavor and the garlic powder brings an extra dose of umami to this simple recipe.
To prepare the hamburger, combine the meat with the bread crumbs, egg, Worcestershire sauce, milk and seasonings in a large bowl. Mix the ingredients with your hands until well combined. Form the meat into evenly shaped patties, making them slightly larger than the buns you plan to use. Using your thumb, make a dent in the middle of each patty to prevent them from puffing up while cooking.
The patties can be prepared in advance and stored in the refrigerator until ready to cook. To freeze the burgers, line a baking sheet with parchment paper and carefully arrange the patties in rows so they don’t touch.
In a large bowl combine ground beef, bread crumbs, egg, milk, Worcestershire sauce, garlic powder, salt and pepper. Mix thoroughly by hand. Form meat into 4 burger patties. Make a small indentation in the middle of each patty with your thumb to help them cook evenly.
Cook burgers in a preheated skillet or on a grill until they reach an internal temperature of 160F when checked with a digital meat thermometer. Be careful not to overcook your burgers, as this will dry them out.
Store leftover burgers in an airtight container or Ziploc bag in the refrigerator for three to four days. Before re-heating, let your burgers rest for 5 minutes to allow the juices that were squeezed out during cooking to redistribute. Don’t overwork the meat by pressing down on it too much while shaping; this will cause them to be drier and harder.
Fresh lean ground beef, panko bread crumbs, egg, milk, Worcestershire sauce, garlic powder and black pepper make this recipe for hamburgers a winner. Using your hands, mix the ingredients until they’re evenly distributed. Try to avoid over mixing, as it can create tough and dry burgers.
When making the burgers, shape them into uniform patties. Using a patty mold or a knife will help with this task. It also helps to make the patties a similar size so they cook evenly. Make sure to make a thumbprint in the center of each patty to prevent them from puffing and bulging out while cooking. A simple swipe of yellow mustard before grilling infuses the burgers with extra flavour and forms a nice crust layer while they’re cooking.
Heat a skillet to medium heat and place the burgers into it. Don’t overcrowd the skillet and let each patty cook until it’s well-browned and has an internal temperature of 160 degrees F.
Use a digital meat thermometer to check for doneness. This prevents undercooked or overcooked burgers.
Avoid using low fat or lean ground beef as this makes the burgers dry and crumble apart. The meat needs at least 20% fat for optimal flavor and juiciness.
Adding Worcestershire sauce to the ground beef gives it more savory flavor. It also helps bind the burgers together, especially if you’re using a leaner meat like turkey or chicken.
Cereal can be used in place of bread crumbs to add a little crunch to the hamburgers. Just make sure to use plain, non-flavored cereal.
If you’re not planning on eating the burgers right away, they can be frozen. Wrap the uncooked patties in parchment paper and stack them into a freezer bag, squeezing out any air to prevent freezer burn. The burgers will keep for up to three months in the freezer. Thaw in the refrigerator overnight before reheating. Before assembling, allow the burgers to rest for 5 minutes so that juices can redistribute and the patty will stay juicy.