Re: The Great Hamburger
The hamburgers (well cheeseburgers) I made yesterday were (I don't use exact measurements)
Garlic powder
Salt
Pepper
Worchestershire sauce (a fair amount)
Mustard (a few drops)
Used 85/15 ground round. Didn't need egg, as long as you don't cook them super well well done (dry and tasteless) they turn out great. I prefer mine medium - even medium rare. Or as I simple put it "still moo'ing" They fall apart in your mouth, just not on the burger.
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