Saturday, September 17, 2011


1/4 - 1/3 lb ground chuck for each burger
Salt and pepper

Pinch off a tangerine size piece of meat or larger and make into hamburger patties. Press the edges tightly so they hold together. Flatten the meat (they will get fatter as they cook). Make a hole in center of each patty with your little finger or a straw so the grease can cook the inside as fast as the outside.  Spray a skillet with cooking spray.  Cook on med high heat about 3 minutes, turn over and cook 3 more minutes, turn one more time and cook 3 more minutes.  Cook until at least 165 degrees or juice in the center is clear. Don't leave the room while the hamburgers are cooking.  If the grease starts to splatter turn the heat down or move the pan from the heat.

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