Grilled Well-Done Hamburgers

1. Mash bread and milk in large bowl with fork until homogeneous. Stir in steak sauce, garlic, salt, and pepper. Using hands, gently break up meat over bread mixture and toss lightly to distribute. Divide meat into 4 portions and lightly toss 1 portion from hand to hand to form ball, then lightly flatten ball with fingertips into 3⁄4-inch-thick patty. Press center of patty down with fingertips until it is about 1⁄2 inch thick, creating slight depression. Repeat with remaining portions.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
2. Clean and oil cooking grate. Place burgers on grill (on hot side if using charcoal) and cook, without pressing on them, until well browned on first side, 2 to 4 minutes. Flip burgers and cook 3 to 4 minutes for medium-well or 4 to 5 minutes for well-done, adding cheese, if using, about 2 minutes before reaching desired doneness and covering grill to melt cheese.
3. Transfer burgers to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes before serving on rolls.

WELL-DONE BACON-CHEESEBURGERS
Most bacon burgers simply top the burgers with bacon. Add bacon fat to the ground beef, which adds juiciness and unmistakable bacon flavor throughout the burger.
Cook 8 slices bacon in skillet over medium heat until crisp, 7 to 9 minutes. Transfer bacon to paper towel–lined plate and set aside. Reserve 2 tablespoons fat and refrigerate until just warm. Follow recipe for Grilled Well-Done Hamburgers, including optional cheese and adding reserved bacon fat to beef mixture. Top each burger with 2 slices bacon before serving.