Grilled Well-Done Hamburgers
(Stick with 80 percent lean ground beef;  a leaner ground beef will result in a drier burger.  If you like, toast the hamburger buns on the grill while the burgers rest)

I slice hearty white sandwich bread, crust removed, chopped
2 T. whole milk
2 t. steak sauce
1 garlic clove, minced
3/4 t. salt
3/4 t. pepper
1 1/5 lb. lean ground chuck
4 hamburger buns

1.  Mash bread an milk in a large bowl into paste with fork.  Stir in steak sauce, garlic, salt and pepper.  Break meat into small pieces, add to bowl and toss lightly to mix.  Divide meat into 4 portions.  Working with 1 portion at a time, lightly toss from hand to hand to form ball, then gently flatten into 3/4" thick patty.  Press center of patties down with your fingertips to create 1/4 inch deep depression.
2.  For gas grill:  Turn all burners to high, cover and heat grill until hot, about 15 minutes.  Leave all burners on high.
3.  Clean and oil cooking grate.  Place burgers on grill and cook without pressing on them, until well browned on first side, 2-4 minutes.  Flip burgers and continue to grill until burgers register 140-45 degrees (for medium well) or 150-155 (for well-done), 3-5 minutes.
4.  Transfers to platter, tent with aluminum foil, and let rest for 5 minutes.  Serve on buns. 

Steak Sauce (inside and outside of burgers

2 T. tomato paste
2/3 c. beef broth
1/3 c. raisins
2 T. soy sauce
2 T. Dijon mustard
2 T. balsamic vinegar
1 T. Worcestershire sauce

Add tomato paste to skillet and cook over medium heat until past begins to darken, 1-2 minutes.  Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire and simmer until raisins plump, aout 5 minutes.  Process sauce in a blender until smooth, about 30 seconds, transfer to a bowl.