Day, what is it now, 7?

Today we grilled burgers and let me just say, my husband makes some killer burgers. He has perfected his recipe over the years and found that the simplest way of doing it is often the best. Go figure. We buy 80/20 ground beef because it's best for burgers. The leaner stuff will just fall apart. He divides it into how much he'll need per patty. Then he sprinkles salt and pepper and Tony's Cajun Seasoning on them as well as liberal amounts of fresh chopped parsley and some chopped green onion from the garden. He also sprinkles a little cumin on each one. Then he forms each into a patty. They are much juicer if you make the patties the night before and let them rest in the fridge to absorb the seasoning but they are still delicious if you make them just before they go on the grill. Grill on hot coals till done, at least 30 minutes if the coals aren't hot. Always cut one open to make sure the inside is cooked because the outside can be deceiving. You don't want them too well done though, a little pink is fine. He likes to toast the buns on the grill too and then top with lettuce, tomato, onion, mayo, and whatever else you may like on a burger. Enjoy!