4 lb. twice-ground ground beef (with at least 10% fat content)
1 medium onion, minced
1/2 to 3/4 lb. fresh mushrooms, minced
2 cloves fresh garlic, minced (or 2 tsp. granulated garlic).
1-2 tsp. liquid smoke
1-2 tsp. soy sauce (optional)
salt and pepper, to taste (I'd save the salt for the table, because it makes meats lose juices)

Make these patties and freeze them. Each one is like a serving of meat, at least 1/2 pound each.

Have the butcher grind some good meat with about 10% fat, twice. Chuck is tastiest.

Chop a medium onion extremely fine. Chop about 1/2 pound of mushrooms, also extremely fine. Mix these thoroughly into 4 lb of twice ground beef (should yield about 8 steaks). Add 1-2 teaspoons of liquid smoke, 2 minced garlic cloves (or 2 teaspoons granulated), salt and pepper to taste. Can include some soy sauce if desired.

Letting this sit overnight in the refrigerator helps blend flavors.

Then just make the steaks. I don't like having to add egg to bind; it adds an unwelcome flavor. So use my technique:

Divide the meat into 8 equal portions. Take a portion in your hands and knead it, to eliminate as much air and tendency to crack, as possible. Form each one on a board into a "steak" oval shape. Press firmly, evening out edges as you go. Apply a lot of pressure, to eliminate all air pockets. Turn it over with a spatula and do the same thing again, and keep the edges smooth, not broken. You may repeat this one more time, especially if you see any tendency to crack. The idea is to compress the meat very thoroughly, and to shape it.

TO COOK:

To cook one fresh, first sauté 1 medium chopped onion till very brown. (You want a LOT of browned onions for each steak, so use 1 medium onion PER steak). Then move the onions aside and, using an oiled SPATULA, lay in the steak by sliding it both on and off. Cook to desired doneness, and use TWO spatulas to turn them gently to cook the other side. If they flop over, they could crack. Then using a spatula, slide it onto a plate with the onions. I sometimes drizzle a bit of soy sauce on the steak.

TO FREEZE:

Freezing is easier. In a clear plastic bag, place one of the 8 portions of meat, and use your hands to get it to the bottom of the bag and to shape it, pressing very hard to eliminate all air. When it's the shape you want, fold over the bag and freeze the steaks.

The frozen steaks are less likely to break apart. They take longer to cook when you put them in the hot oil while frozen, but if you like medium rare meat that is browned well on the outside, this is the best way to cook them. Hot oil, frozen steak. Then just check for desired doneness.

Note: This is not a burger - no buns needed. Nor does it need any condiments other than a pile of very well-browned onions, and maybe a small drizzle of soy sauce.

GRANDMA'S CUCUMBER SALAD:

6-8 medium small cucumbers
juice of 1 large lemon or lime
2-4 tbsp. minced onion (or to taste)
salt and pepper, to taste
1/8 tsp. sugar
1 tbsp. dill weed (or seed)
2-3 tbsp. oil

I like to eat this with my grandma's ice-cold cucumber salad. I peel some cukes (about 6-8 medium small) and slice them thin on the whizzer. Rinse, and soak in water that is well salted (this helps remove bitterness) for about an hour.

Drain. Put into a bowl and squeeze juice of 1 large lime or lemon over them, 2-4 tablespoons of minced onion (to taste), add salt and pepper to taste, and add 1/8 teaspoon sugar (this also combats bitterness and isn't tasted - if bitterness remains, add a wee bit more). Mix well, then add a goodly tablespoon of dill weed (seed will do), and 2-3 tablespoons of oil.

Mix thoroughly and chill.

Vinegar can be used instead of lemon or lime juice, but it's not nearly as good.

This is best served ice cold. And it's a refreshing salad to go with any meal that has heavy meat or fat content.

Submitted by: Holly B.