Addie
Chef Extraordinaire
Thanks for the tip, Chief. I was thinking about chili the other day. I usually use cubed boneless chuck for my red.
I'm thinking I'll break up the pre-formed pattys and re-form them loosely for grilling.
Add a small amount of milk to the broken up beef. The enzymes in the milk help tenderize it. Let it sit for about 30 minutes to give the milk a chance to do its job. You will have nice juicy patties.