My specialty burger is this:
85% lean ground
1 egg per pound of meat
Dab of milk
Seasoned bread crumbs
Garlic power
Dried Minced onions
Mix well and let sit for about an hour in the fridge to hydrate the onions, etc.
Hand pat to 1/3 pound per patty
Hot grill per Brian (Have to oil my grill to minimize sticking. May need new grates?)
3 to 4 minutes per side depending on the degree of done you want.
Throw a piece of cheese on at the last minute.
Grab a cold one and summer is ON! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />
