Hamburgers

Hamburgers

3 lbs meatloaf mix (beef, veal, pork)

2 T minced onion

4 cloves garlic, finely minced

2 lg eggs, beaten (2 farm eggs)

1 tsp cracked pepper

2 T Italian seasoning

1 tsp paprika

1 tsp ground mustard

1 tsp cayenne

1 tsp red pepper flakes

Cheese slices, optional

An ice cube for each burger

Prep work:

-mince garlic

• PH grill. If using blackstone, drizzle some evoo on the grill first. (I

• If using oven, PH to 400° and line baking sheet with silicone baking mat).

• In stand mixing bowl, with paddle attachment, mix together all ingredients.

• Form into thick patties.

• Press thumb in center of each burger. Put ice cube in each divot to minimize shrinkage. Grill, fry or bake on each side 4-5 minutes each (only flip once to keep it from falling apart and use large spatula). Internal temperature should be ~140-160°, depending on how well you like your burgers done. We like them medium, 140-145°.

• Add cheese, if desired; leave on heat until cheese starts to melt.

• Remove from heat and place on paper towel lined plate to drain excess grease.