Biscuit Hamburgers

Tips from the Pillsbury Kitchens

• tip 1
  Serve with your favorite condiments and hamburger toppings, such as ketchup, mustard, mayonnaise, sliced American or cheddar cheese, sliced tomato, sliced onion, pickles, cooked bacon and lettuce leaves.
• tip 2
  No Montreal steak seasoning? No problem. Use 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in its place.
• tip 3
  To split biscuits, gently separate the layers with your hands, or use a serrated knife to cut them horizontally.
• tip 4
  When shaping hamburger patties, try to make them about an inch in diameter larger than the bun, or in this case biscuit, as they will shrink during cooking. Making a slight indentation in the center of each patty will help keep the burgers flatter, so they don’t end up fatter in the center once cooked. To get equal-sized hamburgers, use a scale. If you don’t have a scale, divide the beef mixture in half, then in half again so that you have four equal portions. Shape two patties from each of the portions.