Well, the God Damned mathematicians broke out their programmable calculators and tried to correct me that my burgers were supposed to weigh more because of all the fixin’s.

Maybe I was off a little bit for the chopped meat. It was more like 14 pounds. I didn’t think it was a big deal.  Nor did I think anyone was measuring.  I normally don’t weigh the BBQ sauce, onion and honey.  I’ve been doing this for years and don’t even think about it.

Some of you only wanted to make a few burgers at a time so, I’ll leave my recipe for one pound of chopped meat.

1 pound of chopped meat (80% lean)
1/3 cup of your favorite BBQ sauce
1/4 or less of finely chopped onion
1-2 tablespoons of honey

The above ingredients make about 3 burger patties at 6+ ounces each.

The cooking instructions are the same as the previous post.

ENJOY!!

Well, I started making my famous hamburgers today. Between my family and friends, I can’t make enough of them. I’ll even give you my recipe.

I just made 40 burgers from scratch. I used about 15 pounds of (80% fat) chopped meat. I don’t use the lean meat because the patties fall apart on the grill. Besides, a lot of the fat will drip out of the burger and into the grill.

With the meat, I added two small bottles of the Kraft brand Bold and Spicy barbecue sauce.  With the sauce, I also added about 1/2 cup of honey. I finally mixed in one whole, finely chopped onion. That’s it.  I mixed everything together with my hands in a big bowl and started getting ready.

I weighed each piece of meat on a small scale and tried to keep them all about the same size at 6 ounces. I patted them into a ball and then flattened them to about a four inch circle. I then wrapped them into Glad’s Press and Seal wrap. That stuff is amazing. I then took a Sharpie marker and dated each burger just in case it stayed in the freezer too long. But trust me; they hardly last a month or two in there.

I know, you’re probably thinking, a fitness/weight loss site using a fatty meat? As I mentioned above, much of the fat burns through and also drips out. I also know the ingredients that go into them. There are only four; chopped meat, BBQ sauce, onion and the honey. There are no preservatives, fillers or any other garbage. The other great thing about these burgers is they are very hard to burn and are always juicy.  It must have something to do with the barbeque sauce that’s in the ingredients.

When you cook them, only flip them once after about 5 minutes and cook for about another 4-5 minutes on the other side. Toast the rolls, add some cheese, maybe some lettuce and tomato with ketchup and pickle, and you’re set.

Try them, I guarantee, you and your guests will love them.
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Loukas
“No man stands so tall as when he stoops to help a child.” – Abraham Lincoln

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