Am I joined by a clone today? You'll have to watch to find out. <br /> <br />Ingredients: <br />• 1 lb. Ground Beef <br />• 1 Egg <br />• 1 clove Minced Garlic <br />• 1 dash Worcestershire Sauce <br />• 1 pinch Cayenne Pepper <br />• Buns (bigger buns are worth the price) <br /> <br />Chef Stu Paprocki Contact Info: <br />• Twitter: @stupaprocki <br />• Facebook: https://www.facebook.com/stu.paprocki <br />• Email: stu.paprocki@gmail.com <br />• Tumblr: stupaprocki.tumblr.com <br /> <br />Bio: <br />I thought making it onto a cooking reality show would be my ticket to culinary fame, but the whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 4. Burgers, it's what's for dinner :) <br /> <br />Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about. <br /> <br />Recipe: <br />Mix all your ingredients in a bowl (except for the buns, but I hope that's obvious). Now it's time to separate your hamburger mix into patties. The standard would be to separate this into 4 quarter pounders, but you should do what you want to. I like two huge half-pound burgers. If you have a grill that's perfect. I do, but my landlord changed the terms of my lease and now we can't use our grill. If anybody knows a good real estate lawyer drop me a line. You could pan-fry your burgers too but I'm using my Foreman Grill. So go ahead and plug in your Foreman and let it warm up. Two-time Heavyweight champ George Foreman suggests you cook them for 5 minutes but I like mine rare so I'm going to take my burgers off quite a bit earlier. <br /> <br />Scoop your burger patties off the grill, place them on your buns then add any fixins' you want. You could melt a slice of Fontina cheese over your burger and turn it into a tasty (real cheese) cheeseburger. Either way, these hamburgers are guaranteed to make your taste buds PAP!
