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Old 03-22-2016, 04:18 PM   #21
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Join Date: Sep 2015
Location: Tacoma
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So many recipes, so little time.

After Lent I'll do the bacon, blue cheese, Sheboygan Burger.
It's a monster.

Killer Burger Recipes | βurgerβusiness

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Old 03-22-2016, 04:32 PM   #22
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Location: East Boston, MA
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I always add milk to my burgers. The enzymes in the milk tenderizes the meat and helps hold the meat together. A good hot pan to place the burgers in and don't touch them. No peeking! Let them get nice and brown on the bottom. That also helps hold them together.

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