I need to say "Thanks Sheldon!!!" first, because I read over and over your
advice to grind your own burgers, and it has inspired me to do just that.
The other night I made some of the best burgers I've ever had. Now I just
have a couple extra questions for you:
What are you favorite cuts of meat to use?
Do you use all beef or do you ever add pork?
What (if any) seasoning do you use, and does it change depending on the use
(i.e. burgers, meatballs, etc)?

I'm looking forward to more experiments!!

kimberly

p.s. the other night I added grated onion, Worcestershire sauce, and cheese
to the burgers. Cheddar for me, bleu cheese for hubby