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Sep 29, 2006 08:33 PM

Burgers at home

We're having a neighborhood cookout and will be doing burgers on the grill Saturday afternoon. Normally when I fix burgers, I usually add salt, black pepper, some garlic powder, an egg or two and a little A-1 to the meat and mix it all up. I like to have the butcher at the grocery grind either sirloin or rib eyes for the meat.

Out of curiosity, and also for maybe a new way to have burgers, how do you prepare your burgers before grilling?

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  1. dude-- that belongs in home cooking... you're gonna get flamed if you don't watch out...

    1. I don't add anything, just good meat and a hot fire.

      1. I use ground chuck and handle the meat as little as possible trying not to compact it and season lightly with salt, freshly ground black pepper and just a bit of garlic powder. I like to obe sure the grill is hot and the burgers chilled before cooking so that they don't over cook in the middle and get dry. Pink and juicy is good. Put them on the grill and leave them alone until time to turn then turn and toast the buns. Do not press down on the meat all that does is squeeze out the juices.

        1. I don't add anything to mine. I use a mix of ground sirloin(1.5lbs), veal(.5lb) and pork(.5lb). Everyone who has had one tells me they love it.

          1. A little fresh grated onion...