1 lb. lean ground beef
1/2 c. cream, evaporated milk, or regular milk
1 tsp. salt
1/4 tsp. pepper
1/4 c. finely chopped onion
6 buns

Add cream, evaporated milk, or regular milk to ground beef. Add salt, pepper, and onion. (For special flavor, cook onion lightly in butter). Mix gently, no more than needed.

Shape patties with a light, quick touch for juicy tenderness. Make them about three-fourths inch thick, with edges as plump as the middle. Use one-third cup meat each for 6 patties per pound.

Pan broiling tender hamburgers calls for very low temperature and no extra fat in skillet. Start patties in a cool, dry skillet and spoon off fat as it collects. Even with low heat, it takes only 4 to 5 minutes per side for well-done meat. Turn gently; never "spank" a hamburger! That only squeezes out their flavorful juices and makes them tough. Serve on hot toasted buns.

Variation: Bunburgers are quickies in the broiler. Put uncooked hamburger mixture on bun halves, overlapping edges about 1/4 inch to prevent burning the buns. Broil about 7 inches from heat 8 to 10 minutes, or until done.