Put the ground chuck in a large mixing bowl. Add the salt, garlic, onion, and black pepper. Set aside.

Wet the bread, then gently gather the wet bread into a ball. Express water from the ball by lightly squeezing it with both hands. Don't squish it. Don't mangle it. Simply keep it in a ball and add gentle pressure to express a little of the water.

Add the bread to the meat and seasonings. Mix well. I use my hands to thoroughly blend all of the ingredients. The meat mixture will take on a creamy look when the bread is well incorporated.

Shape into patties. Because of the higher fat content these patties will shrink more than a leaner ground beef, so make them larger than you want your finished product. I got six patties out of the 1 1/2 pounds of ground chuck.

Cook (fry, grill) until the juices run clear. Because I am a little bit, okay a lot bit, careful about food born pathogens, I cook the beef to a well done stage. This doesn't mean that the burgers have to be dry with no juices left; it simply means that the meat has reached an internal temperature of 160-165 degrees F, which still leaves a lovely, juicy burger.

Serve with your favorite condiments.