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#1 |
Where's my buffaloooo ...
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I throw an egg into the ground beef to keep the meat moist and help retain it's shape. Then, I generally mix in any number of spices depending on what I'm looking to acheive ... big fan of garlic and something to give it kick: cumin, hot pepper, etc.
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#2 | |
ΜΟΛΩΝ ΛΑΒΕ MO FUGGA!
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![]() I use ultra lean fresh ground sirloin and cook it nuclear heat till mid rare. Seasoned 1 of 3 ways; Lawry's garlic salt and black pepper, Montreal steak or TGI Friday's burger seasoning.
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