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knapplc wrote:Here's a quick rundown. Fat = flavor. It burns off when you grill, but the flavor remains. When you're making hamburgers for your grill, you DO NOT want to use lean beef. I use 80/20 for my burgers, and I add 1 tbsp water for every pound of hamburger I use, and 1/2 to 1 tsp of Worcestershire sauce. Form the mixture into palm-sized balls, gently flatten, and let them rest for 10-ish minutes before you grill. It's a perfect hamburger, every time.
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