Dad’s Burgers

I got to a point where salt and pepper was good on the burger to bring out the flavor but I needed just a bit more and this has worked out well. There are no specific designations as to how much in teaspoons or tablespoons I just add them in.

• 1 to 2 lb of ground beef, typically 4 to 5 burgers per pound

• Dried onions flakes

• Barbeque sauce of your choice

• Italian seasoning

• Real bacon bits (not the fake stuff people use with salads, I don’t use those at all)

• Shredded Cheddar (whichever you like)

• Salt

• Pepper

Mix all together and pat into burgers, when using it on a grill I use a burger maker, making all burgers the same size. I also use these as smash burgers on the griddle.

These work for either scenario.