Hamburgers

For each lb of ground beef, add:

1/6 lb of ground pork (have butcher regrind with beef)
3 tbs water
1/2 tsp salt
1/4 tsp pepper

Note on mixture: Use standard ground round... not too lean, the fat gives
the texture and taste. Beef to pork ratio works from 6:1, 5:1 or even 4:1,
depending on your tastes.

Mix in order given, knead thoroughly until mixture can be formed easily.

Form into patties ~3/4 inch think. Avoid "over working" the meat.

Preheat barbeque properly (~15 minutes for gas).
Use Pam or equivalent after cleaning grill
Cook for ~8 to 10 minutes, until juices run clear. (Don't press the patties if you want them juicy!)
Brown buns during the last 60 seconds.
If desired, cover patties with cheese for the last 45 seconds (American, Cheddar, Swiss).


Use mayo and/or mustard (Dijon) on buns.
Serve with thinly sliced tomato and sweet onion.

Goes well with potato salad, french fries, corn on the cob or simple mixed green salad.