Poppa Mike’s Legendary Gnarly Burgers

Combine all ingredients in a large bowl. Knead meat mixture and other ingredients together, mixing very well. Grab baseball-sized handfuls of mixture and form into patties.

Place patties onto sheets of waxed paper. It keeps the burgers from sticking together. Plus, it makes freezing any leftover burgers a breeze.

Just add some cheese, and BBQ or griddle cook as you please. Enjoy!

Tips:
My Grandfather, who taught me this recipe, used to use ground veal. I just don’t do the veal thing, so I substitute the turkey instead. Ground pork can be used, too.
If you freeze these, just throw them straight onto the grill when you’re ready to chow ‘em down—no defrosting necessary.

Note: I highly recommend you get this from World Spice Merchants. Their version of Montreal seasoning is the best I have ever used. Plus, it has very little salt, especially compared to most of the commercial versions available.