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semi basic burgers
![jake42](https://secure.gravatar.com/avatar/679ec11bc55ef8c94b3bb8432dcf474a/?default=https%3A%2F%2Fvanillicon.com%2F6b5184c25fb0942eb135b587e31e82f0_200.png&rating=g&size=200)
jake42
Posts: 932
![begburger.jpg](http://img.photobucket.com/albums/v486/jake42/begburger.jpg)
![midburger.jpg](http://img.photobucket.com/albums/v486/jake42/midburger.jpg)
Finish up with the perfect size cheese burger. Thanks to my hamburger press. Use to love those big six inch in diameter burgers.But since I got the Egg I have to more mindful of the old waistline. They're still about a half inch thick though.
![doneburg.jpg](http://img.photobucket.com/albums/v486/jake42/doneburg.jpg)
Perfect bun size.
Comments
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jake42,
looks great. ..next time try some dizzy cow lick or ken stones witchy red on them. . ..makes a great burger even better IMHO . ...
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mad max beyond eggdome, Doin that same thing tonite. Going to try some of the Freaks Mushroom Madness on them babys when they come off and cool for a second while I build my burger. Back later on the taste test. Did the Boss's BBQ rub on two butts last weekend. Outstanding, with a red juice when I vakpakum. Can't wait till it sits for a little while in the freezer and heat it back up.
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mad max beyond eggdome,
Funny you should say that. I've got four of the Dizzy Pig rubs that I use right now. Been considering that cow lick. Will order some as soon as I use up my Mc Cormicks hambuger spice.
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