Recipe - Hamburger Basics

18 ounce Ground chuck; 85%
3 lg English muffins
Freshly ground pepper

TOPPINGS
Cheese; cut or sliced up
Lettuce
Tomatoes; cut or sliced up
Onion; cut or sliced up
Bacon

Use freshly ground beef. Take the ground beef and break it apart in a large
bowl. Grind the pepper over it and mix with a large fork, I find the
2tined one with the long handle works best. Divide the meat into three
mounds on waxed paper. Form the mounds into patties. DO NOT PRESS it
tight, just kind of gather it up and form the patties, pressing lightly to
form(about 1 to 1 1/2inches thick). Grill over medium high heat until the
juices just begin to appear on the top, then flip it over and continue
cooking for about half the time took for the first side. Serve of toasted
muffins with whatever toppings you like.

If you press the meat tight, you end up with tuff fastfood stype burger

I do not use salt in the mixture because it tuffings the meat and draws out
the juices. Salt can added, if desires, when assembling finished burgers.

Other herbs can be added to the meat when mixing, but I find that a good
burger is one were the meat is left alone and the toppings are added later.
Posted to MCRecipe Digest V1 #166

Date: Tue, 23 Jul 1996 06:41:23 0300

From: Calvin Deiterich cedeiter@epix.net