I found this recipe in the newspaper and have tweaked it over the years. The salt, heated to a high temp. in a black skillet, keeps the meat from sticking, but does not permeate the meat.
I find that covering the heated dish with foil, after the butter and spices have been added, keeps the meat warm while the pan juices have time to permeate the hamburgers patties.
The burgers are so tasty, the only thing I add to the buttered buns and meat are a few hamburger dills.
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