Servings: 4

1 lb. ground beef 1 lb. ground beef
2-3 tsp. QUEBEC BEEF SPICE 2 to 3 tsp. QUEBEC BEEF SPICE
4 crusty rolls or soft hamburger buns 4 crusty rolls or soft hamburger buns
condiments of your choice condiments of your choice

Form the hamburger into 3 to 4 equal patties. Choose hamburger that isn’t too lean so the burgers don’t end up dry. Lean ground beef or chuck is pretty good-ground round would be dry.
To keep the patties from shrinking into round balls during cooking, make a circular ¼-inch indentation with your thumb in the middle of the burger.
Start the grill or heat a heavy pan over high heat, season the burgers with QUEBEC BEEF SPICE on both sides, and put the burgers in the pan or on the hot grill. They should sizzle, or the finished burgers won’t end up brown.
Reduce the heat to medium, cook 4 minutes, flip and cook about another 4 minutes. Burgers will be medium rare when juice starts to rise out of the top of the burger. This would be the point to add a slice of cheese if desired-we usually stick with nonfat additions like pickles and onions.