Ground chuck or 1/2 and 1/2 ground beef and pork. I make large patties. 1/3 to 1/2 lb. each. Hand mix the spices in. No salt, no black pepper. Wrap in alumin foil. 4 in the basket in the pot. About 16 oz. of water. Steam for 17 minutes. Juiciest burgers I have ever had. New step, I unwrap one at a time and throw into a dry no stick pan on med-hi. Heat until brown on both sides. This step for those who must have a crunchier exterior. Gene
