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Dr BBQ's Favorite Burger Print E-mail
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ImageImageAfter decades of experiments with burgers on the competitive barbecue circuit, I’ve settled on this recipe. There are two secrets to it. One is to use a rub instead of salt and pepper ’ it works like a supercharged seasoning salt. The other is to quit moving the meat on the grill so much. You always see guys pushing burgers around with a spatula, but this wrings out the juices! Instead, make patties an inch thick, and smush (press) down their centers before you throw them on the fire. This way, they’ll cook juicy and evenly without having to be constantly reshaped. To finish, I add bacon, tomato, and cheese – which taste so good, I consider them part of the burger and not just toppings.”  
[AS TOLD TO PETER MEEHAN]

Ray Lampe, a.k.a. Dr. BBQ, is the author of Dr. BBQ’s Big-Time Barbecue Cookbook (St. Martin’s Press).
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