Burgers

[Lance Bushrod]

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

 

[Addie]

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.