My niece, Lisa Boone Shaver (Kenny Chesney’s biggest fan), and her husband Jeff from Brown Summit, N.C., came to visit. I threw hamburgers together, and grandson Adam Smith did the grilling. A week later, Lisa e-mailed me for the burger recipe. “Best we ever had,” she allowed. Here goes.
3 pounds ground beef
1/2 cup Italian croutons, crumbled fine
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/4 cup Carnation milk
Put ingredients in a bowl and mix with hands. Shape mixture for each burger, tennis ball size. Flatten between waxed paper to desired thickness. Cook over charcoal that’s heated until gray in color. Cook to preferred doneness. Mustard one side of a bun, mayo the other. Add sliced cheese, sliced tomato, sliced onion, and you’ve got my favorite meal.
I also fry these. Any additional uncooked burgers may be frozen and used later.