Quote:
Quote:
-Grain-fed farm beef (generally "lean")
-Montreal steak spice
-Lipton's onion soup mix (mostly the powder)
-Worstershire
-Whole egg
-Bread crumbs
-Crushed garlic
-Fresh ground pepper
Must be a canadian thing, as I put the same stuff into my burgers, sometimnes only the onion soup mix and other times just a few of the extras. Other times just mix in BBQ sauce right into the beef or all of the above to really make the taste buds go crazy. I have also just used beer as flavouring over nonspiced burgers, its also really good for wild meat - deer, moose, etc.
I'll vouch for the dry Onion soup mix here in Ontario as well. It's weird, because I don't remember anyone ever showing me or telling me the "big secret". Must just be in our DNA. 
jakewash, you're right - mixing the BBQ sauce right in with the raw meat is an amazing burst of flavour as well.
I've been fortunate enough to have attended this mans classes and demonstrations numerous times. His trick is to aggressively work the meat to get as much air out as possible. And he makes them very thick. There wasn't one person there who didn't have juices running down their face.
Shawn
Epic 80/600 + M3's + M3 Algonquins + M2 Computer + EP125
I think I'm developing an addiction.
| 
