BEST BURGERS FROM THE GRILL
Burgers become first class fare when prepared with care, using the finest fresh ingredients. Follow these rules whether it is beef, lamb, turkey, fish, veal, or your own special mix.
· Have meat freshly chopped or ground on the day you will use it.
· Add enough fat to the burger so that it does not dry out during cooking.
· Handle meat as little as possible.
· Chill burgers after they are formed.
· Remove from refrigerator, salt and pepper each berger on both sides.
· Place on hot, oiled grill.
· Turn burger on grill only once.
· Never press the patty while it is on the grill.
· Cook over direct heat with cover open.
Local butchers and best burger aficionados agree: use the best and freshest ingredients, fresh ground chuck with 20 to 30 per cent fat makes the best burgers

Beef Burger
2 pounds of beef chuck, freshly ground
2 teaspoons salt
1/2 teaspoon fresh ground pepper
Heat grill to high
Gently shape 4 to 6 patties and refrigerate
Place burgers directly over the live fire
Grill 4 to 5 minutes per side for rare
Time grilling to your taste

Tuna Burger
2 pounds fresh tuna
1 teaspoon salt
1/4 teaspoon fresh ground pepper
4 tablespoons butter
1 anchovy minced
1 shallot minced
Cut tuna into small chunks, removing the dark part.
Chop chunks with two very sharp knives or clevers until it appears to be ground and sticks together.
Form into 4 to 6 patties and refrigerate.
Cream together butter, anchovy and shallot and form one ball for each patty.
Heat grill to high and grease the grill.
Salt and pepper liberally on the outside.
Place patty over direct heat, add 1/2 of butter ball .
Turn the patty in about 5 minutes, add 1/2 butter ball to top of patty.
Grill to your taste.
Fix seasoned butterballs to suit your taste for any kind of burger. This allows you to grill leaner ground meats, better controlling the amount of fat consumed and still have a juicy, tasty burger. Add fresh mint leaves to butter balls for lamb try sage or curry butter for turkey