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In & Out of the Kitchen: Spices provide extra pow when throwing burgers on the grill

Jeff Wilkin’s method for large, plump hamburgers includes steak and barbecue sauce mixed with the meat — and liberal splashes of marinade during the cooking process. (photo: Jeff Wilkin/Gazette Reporter)
Jeff Wilkin’s method for large, plump hamburgers includes steak and barbecue sauce mixed with the meat — and liberal splashes of marinade during the cooking process. (photo: Jeff Wilkin/Gazette Reporter)
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Seems all bachelors — and bachelorettes — have culinary specialties. Toasted cheese sandwiches, potato salad and deviled eggs might do for the former group. Barbecued chicken, chocolate chip cookies and chef salads may be offered by the latter. I mastered the salad and deviling arts long ago. But I am especially proficient with spicy hamburgers for the outdoor grill. Now that spring has arrived and summer is approaching, there is no better time to sizzle ...

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