Bleu Burgers

Ingredients

• 6.78 pounds of 85% lean ground beast
• The rest of the Montreal Steak Spice. Whatever was in the container. What, you want me to scrape it off the hamburger and measure it? Call it 5.612 tablespoons. Roughly.
• Worcestershire sauce. More than that. A bit more. WHOA!
• Three capfuls of hickory smoke seasoning, more or less depending on what size cap you wear.
• Mince some onion. Use half of it. Find something else to do with the rest.
• A thing of bleu cheese. Two things might be better.

Form into many patties. Refrigerate overnight unless you want to make the patties right before the party, with people coming in while you've got grease on your hands.

Cook on a hot grill, in summer, on a deck overlooking the river, with no mosquitoes, for approximately 15 minutes, flipping (the patties, not the grill) after about 8 minutes.

Serve on a toasted kaiser, because that's how we roll.

Feeds twelve people, plus a couple of samples for QA testing the night before, and maybe six or seven left over, but I'm not sure how many had seconds or whether some people just ate the shrimp and didn't get a burger, in which case they missed out and I will quite cheerfully eat the burger they would have had if they'd've had sense.