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Fattier (versus leaner) cuts of meat and poultry make the juiciest burgers. To maximize flavor, season the outside of burgers in addition to the meat mixture.

Source: Everyday Food, July/August 2006
Total Time Prep Servings

Ingredients

Directions

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39
  • blackbeansandrice
    2 FEB, 2013
    I usually make these with ground turkey instead if beef - works great.
    Reply
  • MS11714088
    14 SEP, 2008
    OOPS! I guess one click is enough to post a comment!
    Reply
  • MS11714088
    14 SEP, 2008
    I think salt and pepper is a no-brainer. You use as much, or as little as you like. No? I just happen to be having a BBQ today and am going to do this with HALF of the burgers, just in case people don't love it. I am sure I will, but, just like my salsa, I make a mild version --just in case. Anyway, salt and pepper should not need to be listed as ingredients, really, unless baking. It's subject to the tastes of the cooks/guests, right?
    Reply
  • MS11714088
    14 SEP, 2008
    I think salt and pepper is a no-brainer. You use as much, or as little as you like. No? I just happen to be having a BBQ today and am going to do this with HALF of the burgers, just in case people don't love it. I am sure I will, but, just like my salsa, I make a mild version --just in case. Anyway, salt and pepper should not need to be listed as ingredients, really, unless baking. It's subject to the tastes of the cooks/guests, right?
    Reply
  • pmelros
    12 SEP, 2008
    sorry you are correct, the listing was in the directions, not in the ingredients, strange way to do it.
    Reply
  • pmelros
    12 SEP, 2008
    There is no amount, listed, for the salt or pepper
    Reply
  • krisx2
    5 FEB, 2008
    These were good but a little heavy on the salt. 1/2 tsp in the meat would be enough.
    Reply

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