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to gently shape the ground beef into patties about 1/2 inch thick. Don’t pack too densely.
Generally speaking, about 1 to 1 1/2 pounds of beef will yield about four 1/2 inch thick burgers.
Higher fat cuts, like chuck or sirloin, make the juiciest burgers, but for weight-conscious cooks lean ground round is lowrer in calories.
“The Joy of Grilling” recently won the prestigious International Association of Cooking Professionals award for the best special methods cookbook.
Famularo says that if you rub the
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