This is the one I'll be trying - sounds good!
Quote:
Originally Posted by sammyg2
Get a packet of au jus mix (powdered form McCormick is best) and a can of french's french fried onions and a couple pounds of 80/20 chuck.
Crush up about 1/2 cup max of the fried onions as fine as you can.
Mix the onions and the au jus mix into the meat, making sure it's evenly dispersed.
Add salt and pepper, don't be stingy.
Form into 8 patties with hole in the middle from your finger (cooks faster and more even).
Cover with saran wrap and stick in fridge for minimum 2 hours, 4 hours is better.
grill as usual, meduim rare.
Juicy, tastes like a porterhouse.
That's part from Sandra Lee and part from me, it works.
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