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Hamburgers on the egg

edited November -1 in EggHead Forum
Does anyone have a great method for making hamburgers on the egg? i read a post that said not to squeeze, mash, or otherwise compress the meat. Make your patties about 1" thick, taking care to press on them as LITTLE as possible. so how am i to make the patties if i can't squeeze, mash or compress the meat any? i would like to try burgers tomorrow


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