Get a large jar lid (at least 1/2" deep) and put a piece of plastic wrap over it.  Grab your handful of hamburger meat mixture and pack it into the lid (I have it over the top a little).  Turn the lid upside down onto your hand and peel off the plastic wrap. ... VOILA!  the same sized hamburger patties every time!

With 1 lb. of hamburger meat, plus 2 pieces of crumbled fresh bread (and herbs, seasonings), I got 4 perfect patties.

ANOTHER TIP:  I spray each side of the hamburger patties with olive oil non-stick spray, so they won't stick to the BBQ grill.

STRAWBERRY TIPS

 

Strawberry Equivalents:

Fresh Strawberries (approximate):

Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets or pints.

1 small basket = 1 pint strawberries = 12 large strawberries = 24 medium strawberries = 36 small strawberries.

1 pint = 2 to 2.5 cups sliced (1/4-inch thick slices) strawberries.

1 pint = 1.25 to 1.5 cups pureed (mashed) strawberries.


Frozen Strawberries (approximate):

20-ounce bag frozen whole strawberries = 4 cups whole strawberries = 2.5 cup sliced strawberries = 2.25 cups pureed (mashed) strawberries.

10-ounce package frozen sliced sweetened strawberries = 1.25 cups frozen strawberries in syrup.

 

Storing and Preparing Strawberries:

1.     Use berries as soon as possible as strawberries ripen no further once picked.

2.     Before using or storing, sort through the berries and separate soft ones from firm, fully ripe berries. Discard any mushy or spoiled berries.

3.     Leave caps (stems) on the strawberries until ready to use.

4.     For best flavor, don’t wash strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries.

5.     Strawberries tastes best at room temperature, so remove from the refrigerator approximately 1 hour before they are to be used.

6.     Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them.

7.     Remove caps from strawberries only after washing (the caps keep the water from breaking down the texture and flavor inside the strawberries).

8.  Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. Wash the berries just before you plan to use them. Remove the green caps (stems) with a light twisting motion or with the point of a paring knife.

 

I always seem to find the best melon from the ones that are available!   Just gently push in the vine end (indented a little, usually) with your finger and SMELL IT!  If it smells like fresh, ripe melon... then that's the one to pick!  Usually, you'll be going through a bunch of melons first though (and most will just smell "cold" or have no smell at all).  If the vine end is too hard to push in a little, then it probably isn't ripe ~ so try another one.

When you get it home and cut it, if it still isn't as sweet as you'd like (sometimes the whole batch of them aren't really ripe), then you can help it along a little:  You can toss the cubes/balls with a little honey ....
CANTALOUPE is good tossed with a little orange juice or TRIPLE SEC....
HONEYDEW is good tossed with a little lime juice or a tiny amount of CREME de MENTHE
WATERMELON is good tossed with a little citrus juice or VODKA
CASABA is good tossed with a bit of citrus juice or TEQUILA