Comrade! Did you not toast your buns comrade? To the gulag with you :gulag:

e:

TOSS YOUR BUNS ONTO THE GRILL WITH THE INNER PART FACING DOWN.

Emphasis mine. I have incorrectly accuse a comrade of liberalism. I accept the punishment of being guillotined by the accused. It was excellent posting with you all.

I prefer mixing the condiments and magic with the minced meat first and then shaping them.

My mix list:

• Onion chopped small
• Garlic, or garlic powder
• Nutmeg
• Coriander seeds (crushed into powder)
• Clove (CIP too)
• Sesame seeds CIP
• Pepper, whatever you like
• Cayenne or idk how you call it
• Soy sauce
• Mustard
• Fresh parsley
• Pinch of sugar
• The meat

Good write up. Just wanted to add a couple things:

If you’re grilling burgers for kids or people with health complications and you didn’t make the ground beef yourself or get it from a trustworthy source I recommend making sure you cook them until well done. There’s very little to worry about 99% of the time but you can catch E. Coli from undercooked burgers, kids died in the 90s from medium rare fast food.

I always cook them medium rare for my wife and I and we’ve never had issues but I also know where the beef comes from.

Also for people who use normal measurements 6oz is 170g.

tl dr wherey borger :bordiga-despair:

A. o7

B. You grill people work too hard. That's why I bbq. As long as my temp holds, I can get drunk, pass out, wake up, get my shit together and still only be 3/4 the way done. People ask me, how do you do it? I always tell people I probably wouldn't except that it's easy as fuck.

Season.

Place in pit.

Don't touch.

One thing I recommend as a topping/sauce that'll change your burgers: Bacon Jam. Seriously, especially if you get a spicy one, I could do just a pepperjack bacon jam patty bun burger all day every day. Well probably not every day but still it tastes good

• Buns

:sweat:

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