1 1/2 lb. ground top round
1/2 tsp. liquid smoke
2 tsp. seasoning salt
1 tbsp. water

Lightly mix meat with seasoning and water. Shape into patties. Broil or grill to desired doneness. Turn 2 or 3 times to seal juices. Never pat down while cooking. If desired brush with garlic butter the last few minutes. (1/2 pound butter and 1/4 ounce garlic pressed.) May be served with Creole Sauce. 4-5 servings.