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Beef Burgers

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Meaty all-American burgers are best made with grass-fed beef, which has a sweeter flavor and tender texture. If you don't own a grinder, have the butcher grind the meat on a coarse setting. Serve these with our Beer-Battered Onion Rings as a side dish.

Source: Martha Stewart Living, July 2008
Servings

Ingredients

Directions

Cook's Notes

Keep the meat very cold until ready to grind. Handle the freshly ground beef gently as you form patties, otherwise the burgers won't be as tender.

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