On Apr 21, 5:10�am, Andy <q> wrote:
> Sheldon said...
>
>
>
>
>
> > Today there was top round (london broil) on sale, BOGO $4.99/lb. *So I
> > picked two nearly identical weight 2 1/2 pounders... what to do with
> > 5lbs of beautiful beef, burgers of course.
>
> > Got to try my new grinder, excellent:
> >
>
> > Lets back up a bit, started with a stiff gin and tonic.
> > Got real lime and a real stemmed cherry:
> >
>
> > I weigh em, 10 ounces per, bigger than some implants:
> >
>
> > I form burgers kinda ovate, fits a roll but a nicer presentation as a
> > chopped steak smothered w/onions n' shrooms, ovalte I can fit all
> > seven in my pan:
> >
>
> > Before anyone asks the reason the color of the gin and tonic is less
> > red in that last picture is because it's my second, and I didn't add a
> > new cherry so didn't add another slug of cherry juice.
>
> > Okay, didn't cook any tonight, I froze them all.
>
> > Anyone who doesn't own a real meat grinder has no idea what/who
> > they're missing.
>
> > Sheldon
>
> No matter the color of the gin and tonic, WTF, you go grinding up burgers,
> spin a yarn with photos to boot and then don't cook one or two???
>
> Rather drink than eat?
>
> Ya liquor'd up BUM!!!

I previously posted pictures of the exact same kind of burgers
cooking.

http://i18.tinypic.com/40c2is1.jpg