OK, first I will apologize as I did Not make it as is, but made some changes based on other reviews, that being used 2 slices of bread with crusts cut off and 2 egg yolks, 2 TB olive oil, 3-4 TB milk (I didn't use evaporated based on other reviews thought it would be fine), and 2 TB barbecue sauce. Used 2 TB Worcestershire. I did use 2 pounds of 90% lean beef, thus the reason I used the olive oil. Here was my only problem, I thought I was adding too much seasoning.Wrong! I was way too light on seasonings. I will definitely add minced or grated or finely chopped onion next time. Will use 2 cloves of garlic, along with garlic powder, onion powder, season salt, salt and pepper. What I will say about the result I got is that they were WAY better than the hockey pucks that generally come off the grill. My husband just said "whoa" as a slew of juice came out of his 2nd burger! I may increase olive oil or milk next time. All I know is that this is definitely worth trying, adjust to your taste, season at will and enjoy. The 2 pounds made 6 large 3/4 inch thick burgers that completely filled the buttered toasted buns. I put in my indentation (thank you), and cooked them for 4 minutes each side, then added cheese, covered with foil, counted to 30 and turned off the heat and removed them to rest while I toasted the buns. Burgers generally have been a turn off for me as I have a real problem with stomach aches from dry meats, esp. beef. I actually look forward to our next try.
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OK, first I will apologize as I did Not make it as is, but made some changes based on other...