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I hardly ever do things exactly the same way twice, but for burgers I often saute some garlic and onions in butter until they're tender, and while they cool I mix the meat with beer, lemon pepper, soy sauce, and then the onions and garlic. I like to make the patties about 1/3 pound each, and fairly flat. I put them on those oversized onion buns. They're great!
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