Kim > wrote in
:

> I make my own hamburgers - and I know that sounds trite - but I do. I
> have the time as a retiree and grandmother. I buy the leanest ground
> beef from the butcher (not the supermarket) and add minced onion and
> seasonings, inlcuding finely chopped parsley, an egg and some dried
> breadcrumbs. I make batches of these and freeze some for whenever
> ...
> When the time comes to make the hamburgers, I fry them in a minimum
> amount of good quality olive oil and serve them with the buns lightly
> toasted and all the other add-ons on a large serving plate for help
> yourself. This is normally thinly sliced spiced gherkins, sliced red
> onions, sliced large tomato rings and lettuce leaves. I supply
> mustard and tomato ketchup, and barbecue sauce as well.
>
> My grandkids love them And I think they are very wholesome and
> non-fat. I do NOT supply cheese slices.
>
> How about that?
>
> Cheers

I'd forgotten that some folks make up burger patties this way. My mom
and grandmother both used to. I always like them a lot!

I don't grind my own meat (some folks here will be aghast), but buy it
lean from the butcher, like you. From there I make patties and freeze.
I thaw partially and season both surfaces before grilling.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.