Super Juicy Panade Burgers

with Bangin’ Chophouse Burger Sauce

  • Serving Size: 3-4
  • Difficulty
  • Print Recipe
  • Serving Size: 3-4
  • Difficulty

We’re suspicious of anyone who doesn’t jump at the chance to make a bigger, juicier burger. So congratulations, you passed the test. This recipe won’t disappoint. We’ve got a couple of tricks up our sleeve that will make your next burger your tastiest yet.

Where These Juicy Panade Burgers get their Juice

Get your notebooks ready, class, because this recipe comes with a Word of the Day. And that word is “panade.” This is the magical paste that will keep your burger juicy, even when it’s cooked to well done.

Our panade paste is made by mashing white bread into milk and mixing. That mixture will be worked into the ground beef before the patties are made. The bread will soak up all the juices and keep them from escaping, leaving your burger plump and tasty.

Another tip: In the center of each patty, make a dimple with your thumb. This will help prevent the patty from shrinking on the grill.

When making those patties, don’t forget to mix in our Bangin’ Chophouse Burger Seasoning. It’s a delicious blend of sea salt, course garlic, onion and dill seed that will knock your socks off. It’ll be able to hold its own against all the extra toppings you throw on your burger.

From there, feel free to get a little crazy and add your own flair to your burger. Maybe you like a toasted bun or a little bit of butter on there. We say go for it.  

If you’re looking for another over-the-top burger recipe, we recommend this American Royal Bacon Mozzarella Burger. With bacon, cheese and a whole lot more, it’s everything you could possibly want from a classic American burger.


1 Pound Ground Beef, 80/20
1 Slice White Bread, Crust Removed
2 Tablespoons Milk
3 teaspoons Twist’d Q™ Bangin’ Chophouse Burger Seasoning
1 Tablespoon Mayo
1 Tablespoon Ketchup
1/2 Tablespoon Dijon Mustard
1/2 teaspoon Soy Sauce
1/2 teaspoon Worcestershire Sauce
As Needed Hamburger Buns
As Needed Fixin’s


1.) Preheat your grill to medium high heat.

2.) Tear white bread into 1/4 inch pieces and combine with milk. Using a fork or your hands, mash bread and milk into a paste. This paste is called a panade and it will be the magic that keeps your burgers juicy even if they are cooked to well done. Combine the panade, ground beef, and 2 teaspoons of Bangin’ Chophouse Seasoning well enough that there are no clumps of seasoning or panade. Divide the meat into 3 or 4 patties as desired. In the center of each patty, make a dimple with your thumb. This will help prevent the patty from shrinking up on the grill.

3.) For a burger sauce that will take your burgers up a notch, combine the mayo, mustard, ketchup, soy sauce, Worcestershire and remaining Bangin’ Chophouse Burger Seasoning.

4.) Oil your grill grates and grill burgers to desired level of doneness. Remember that each level of doneness has a temperature associated with it. Invest in a good thermometer and take the guesswork out. 125-130°F = Medium Rare, 130-135°F = Medium, 140-145°F = Medium Well, and 155-165°F = Well Done.

5.) If desired, top burger patties with a slice of your favorite cheese.

6.) Toast the buns and place burger sauce on bottom bun under the patty. Top the burger with whatever fixin’s you want and be prepared to be amazed at how juicy these burgers are!