Quote:
Originally Posted by Count Zarth
Gonna do my own burger tonight on a charcoal grill, with one of those delicious tomatoes. Any tips FMB? Got some 80/20 ground beef ready to go.
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Most important thing for me on the patty is not to overwork the meat. Handle it gently and pat it into shape as gently as possible.
I season burgers with only salt and pepper.