Feeding 300 people this coming weekend. Grilled hamburgers and not wanting
to use any "preformed" patties.

So, ground beef, ground chuck, ground pork or sausage - some sort of mix.
What's your favorite recipe please?

Thinking about 1/3 Lb. per burger? Yea or no?

Scottie


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On Tue 07 Feb 2006 04:29:18p, Thus Spake Zarathustra, or was it Lewis?

> Feeding 300 people this coming weekend. Grilled hamburgers and not wanting
> to use any "preformed" patties.
>
> So, ground beef, ground chuck, ground pork or sausage - some sort of mix.
> What's your favorite recipe please?
>
> Thinking about 1/3 Lb. per burger? Yea or no?

6 oz. hand shaped patties of ground chuck (76-80% lean). You need the fat
for flavor and juiciness.

Plain meat. Adornments on the side.

--
Wayne Boatwright o¿o
____________________

BIOYA

Try adding a little cheese such as cheddar or gruyere in the middle of them, it helps to keep them moist and adds flavour. Season simply with salt & pepper.

Lovesalmon