It's a light that never warms

[liquor1squicker]

So instead of going out tonight(maybe Saturday or Sunday) or going to the casino(maybe on my birthday), I decided to stay up and cook. Cook what? Well, to extend my mastery over all things beef, I've been furthering my research on hamburgers

Comments

[fake_saxophone]

I'm surprised you didn't use Worcestcire (sp?) to flavor any of the hamburgers. We use that a lot at Ground Pati.

[liquor1squicker]

I tried to keep them simple as not to have the flavors overpower each other. Not that Worcestershire is too powerful, but I wanted one a basic flavor to shine through in each burger. Soy/honey, Jack Miller's, BBQ, A1/garlic, and chili powder. Though I'd say 90% of the time I make burgers, I do use Worcestershire.

Though if you look closely "So I made a mix of ancho powder and standard chili pepper with a little salt and Worcestershire sauce for some moisture."