All National Cheeseburger Day coverage
On Labor Day weekend, what better way to say goodbye to summer than with one last barbecue, and what says summer better than hamburgers? (Even for those of us who still use our grills deep into winter).
I’m not talking about those pre-made, pre-packaged, frozen-thawed-refrozen meat discs. I mean a real, honest-to-goodness, freshly-ground burger, the way nature intended.
Okay, I can hear you now: they’re too much work, they make too much of a mess, I don’t have the fancy equipment you need and besides, they taste as good as the burgers I make with that big lump of pre-ground meat.
Let me dispel a few of those myths.
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