Dave Smith wrote:
> Dave Felice wrote:
>
>
>>I am a fan of adding various amounts ("by feel") of the following to
>>ground meat before forming patties:
>
>
> Same here. I don't often get exactly the same amount of meat. Sometimes I
> make them for two of us and sometimes for 10 or more.
>
>
>>Crushed garlic, prepared horseradish, Worcestershire sauce, black
>>pepper, Old Bay Seasoning, and hot pepper sauce.
>
>
> I beat an egg and add some salt. pepper, a bit of garlic powder, a dash of
> Worcestershire Sauce, sometimes a dash of some sort of hot sauce, mix it all
> together and mix it into the meat along with some bread crumbs. Sometimes I
> add a little ground pork with the ground beef.
>
> I make them thin enough to cook the insides without charring the outsides.
> Sometimes I make them a little thicker and poke a whole in the middle to
> insert a piece of blue cheese.
>
> Condiments are important. I like sliced onion or fried onions, mustard,
> relish, a slice of nice fresh tomato. Dill pickles in the side.
> And to drink.... beer.
>
>
>
I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer

Sorry...couldn't resist...I like the blue cheese insert idea...I'll have
to try that.