Heat the grill to a high temperature.

With a fork, mash the milk and bread in a big basin to create a thick paste. Mix well after adding the Worcestershire sauce, ketchup, salt, pepper, and garlic.

Break up the meat with your hands after adding the onions and ground beef. All ingredients should be thoroughly mixed. Form eight equal parts of the mixture into balls that are tightly packed. Create 34-inch patties out of the balls that are 412 inches wide. To keep the burgers from puffing up on the grill, create a little indentation in the centre of each patty.

Grill grates should be oiled. Grill the burgers, covered, for 2 to 4 minutes, or until the first side is beautifully browned. Burgers should be flipped after a few minutes to get the appropriate doneness. If prefered, toast the buns before serving on the cooler side of the grill.