In a medium sized bowl, combine the shredded pan de sal (or any bread) and the milk. Mix well till milk is well incorporated and bread has absorbed liquid well. Cover and set aside.

Separately, in a larger bowl, mix together the ground beef and all the ingredients : bread-milk mixture, onions, garlic, eggs, soy sauce, cider vinegar, black pepper, sea salt. Shape into 4-inch sized burger patties. Gently press the middle of the patty with your thumb to create a slight dent in the center. Place patties on a tray. Refrigerate for at least an hour to firm up. Take burger patties out of the ref when ready to grill..

Separately, mix together the ingredients for the adobo glaze : soy sauce, cider vinegar, minced garlic, ground black pepper, seltzer water. Blend well. Cover and chill till ready to use as a glaze or marinade.

Pre-heat the outdoor grill to a high for about 10 minutes with the lid closed (I use a gas outdoor grill). Then lower the heat to a medium. Place the burgers on the middle of the pre-greased rack. Flip burgers only once. Grill the first side about 3 to 4 minutes. Flip and grill the other side of  burgers for 6 to 7 minutes more on medium high to cook well-done. (Note: for medium-rare, grill for about 5 minutes total).

In between, brush the adobo glaze over the burgers while cooking on the grill.

Place the assorted vegetables, peeled and sliced as needed, on the grill to cook for a few minutes while the burgers are nearly done. Drizzle some of the adobo glaze on the vegetables to season them.

Toast the sliced bread buns on the grill for 2 minutes, inner side down on rack. When burgers are ready, stack them up to fill pan de sals (the Filipino bread bun) or any burger bun preferred.  Garnish the burgers with slices of onions, tomatoes, cucumbers. Serve with the grilled vegetables on the side.