- hamburgers & fixin's
I like my homemade hamburgers SO MUCH BETTER than fast-food burgers. I keep them really simple and don't tart them up with a lot of stuff. That's what the toppings are for. All I do is take a one-pound chub of "natural" ground beef (85/15) and divide it in fourths, then squash each bit flat between two pieces of wax paper. I like them pretty thin so they fill out the bun. Then I sprinkle both sides with Jane's Krazy Salt (I know, I should buy stock) and garlic pepper (ditto) and grill them over high heat for about 3 minutes per side. Tonight we topped them with cheese, sliced onion, romaine lettuce, sliced tomato (the last of the garden tomatoes), and the usual ketchup, mustard, etc. Quick and easy, provided you're not out of propane!
*Please tell me someone understands that reference. I can't be the only one who grew up with the Not Ready For Prime Time Players.