2 lbs. WOUDSTRA GROUND BEEF
¾ cup finely grated onion
3 T. Heavy cream (milk can be substituted)
Grill In Grill Out Seasoning  (Available at Woudstras)
1 rounded teaspoon Lawreys Seasoned Pepper
1 t. salt
1 t. cold butter slice per burger

Crumble the meat in a large bowl and grate the onion directly into the bowl or you can use your food processor to do this.  Make sure to grate it fine and get all the onion juice you can into the mixture.  Next, add the 3 T. cream, and sprinkle with the salt and pepper.  Gently mix all together (remember, CLEAN hands usually work best) and form into balls.  I usually get 6-8 out of 2 lbs.  Remove your stick of butter from the fridge and make the same number of butter slices as you have burgers.  I get about 3 per T.  As you form your burgers into patties, put a slice of butter in the center of each and cover with the ground beef.  Finally, sprinkle both sides with Grill In Grill Out seasoning. (To add extra grilled flavor, more can be added before serving.)   Now you are ready to grill or pan fry one of the best burgers you will ever have. Just remember, the cow is already dead…you don’t have to kill it again by overcooking.  For a smaller family, this recipe is easily halved.                         

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA