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Meat Lover's Burger
Reviews:
February 09, 2013

Couple of things to add here about open-faced burgers of any kind: * Broil them about 6" from the heat source, don't bake them. You want to cook the meat, not burn the buns. * The meat mixture on the half a bun should not be a full quarter/third pound like a traditional burger. One pound of meat should be split between four buns (eight total open-faced burgers). Serving size should be two open-faced burgers (both halves of one bun). * Make sure the meat mixture covers the entire bun surface, even hang over it a bit. The meat mix will shrink as it cooks, which will lead to a browning of the bun that is then exposed. Happy cooking & eating!

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