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The key is to start with a properly shaped patty ( I prefer a patty that's about 1" thick before cooking ), sear the patty on both sides to lock in juices and then lower the temperature to medium after searing to allow the interior to cook adequately.
originally posted by: Flyingclaydisk
a reply to: zatara
What is "exclusive meat" and "bunny"?
Was it rabbit meat? I'm confused.