Just as promised... the juiciest burgers ever! However, I did make some minor changes. I used 2 and 1/2 pounds of 90/10 beef, Italian bread crumbs and doubled the milk for more moisture. Being from the South, I also kicked up the cayenne to 1 tablespoon. The burgers were then grilled indoors and basted with a smoky BBQ sauce for approximately 4 minutes on each side. They were then placed in tight foil and baked for the next 20 minutes in a 300 degree oven while we waited on the oven fries. I did this to seal in the flavors of the burgers, complete cooking and to keep them warm. Increasing the milk and spices, instead of bread crumbs, provided more of a burger consistency and less "meatloaf." The burgers were topped with Pepper Jack Cheese and served with a toasted bun. YUM - glad we have leftovers!!!! Thanks, Jane, for the recipe.
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Just as promised... the juiciest burgers ever! However, I did make some minor changes. I...