Quote:
Originally Posted by BobBrisket
I like his method for chicken. I use your method for burgers. We buy 90% lean and then I adjust the fat from there depending on what we are using it for. For burgers, I use 1lb 90% and half a chub of hot breakfast sausage for fat and flavor as a ratio. Makes for a nice burger. I probably go about 4 minutes per as well.
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Now that sounds tasty Bob!!
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