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Old 08-30-2014, 06:51 AM   #51
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Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 5,559
At work I grind around 80 lbs of lean meat a week. I do a double grind to which I add another 10 to 15 of steak trimmings from ribe eyes and strip loins. Lightly seasoned, then we do up around 180 to 200, 6 oz patties.(save some for other recipes like soup, meat sauce etc.) Hand roll and flatten between wax patty papers with a plate. We start our burgers on the flat grill, flip once then emmediately flatten out and transfer to the char grill. I like to brush them with a bit of melted garlic spread to encourage flaring and charring. Once they have gotten charred after a couple of minutes I move them to the med heat and add my cheese or whatever and let them finish gently while we are preparing other orders.

Which reminds me. Today is Saturday. I will be doing them later this afternoon....

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ham, hamburger

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