I start by tearing the bread into small pieces and mashing it with milk until it forms a chunky paste. This simple mixture, called a panade, is the secret to juicy, tender burgers. Mixing the seasonings into the panade first ensures every bite is flavorful.

Next, I stir in salt, black pepper, minced garlic, Worcestershire sauce, and ketchup. Doing this step before adding the beef ensures the flavors distribute evenly without overworking the meat. It’s a small step that makes a big difference.

Then I gently fold in the ground beef and scallions. I always use my hands to mix just until combined, keeping the patties light and tender. Overmixing compresses the meat and makes the burgers dense, which is a burger crime in my book.

I divide the mixture into eight portions and shape them into ¾-inch-thick patties. Pressing a small dent in the center helps prevent them from puffing up on the grill. Lightly handling the meat keeps the texture perfect for juicy bites.

Finally, I grill the patties over high heat for 2–4 minutes per side until browned and cooked to my preference. I never press down on the burgers while grilling—squeezing out juices is the quickest way to dry them out. Even well-done burgers stay juicy thanks to the panade.