Title: Hamburgers At Home
Categories: Meat Fake
Yield: 1 Recipe

		Hamburger (1/4 pound per person
1	tb	Oil

Use only ground round. Allow 1/4 lb. per person. Shape that much into 2 thin patties (& I** use the lid to an 8 oz. margarine cup in which to shape the patties). Press hamburger into lid evenly. Makes it very flat & uniform in size. It drops right out when you bend the lid a bit. Place each patty on a accomodating sqaure of waxed paper, stacking these in a coffee can, with a tight fitting lid. Preeze them this way to use within 3 months, removing only as many patties as you need at a time. Lightly oil a flat grill, the kind you would ordinarily use for making pancakes. I have one that I use for nothing else BUT hamburgers, which I spray in Pam when I've washed it each time it is used, and store it in a plastic bag until I use it again. Get the grill HOT and sear each patty quickly in about 1 Tablespoon oil -- turning only once to sear the other side. Then depending on the degree of doneness, adjust heat to medium-low for additional cooking. Do not use a skillet with collared sides or you'll trap in vapors, moisture and you will be "frying" the hamburgers rather than searing them, thus making the tough!

** The "I" in this recipe refers to Gloria Pitzer.

Source: Gloria Pitzer's Secret Fast Food Recipes 1976 reprinted 1985

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