We are starting a thread where FishingMinnesota.com Pro Staff will share their views and answer questions on these 2 units.
The 3 FM Pro Staff will be Derek Johnston, Scott Steil, & myself. We will be the only ones sharing info and answering questions in this thread.
We've had numrous requests to take on this task because many felt that they were getting less than expert answers from other members in the other threads on this subject and were tired of wading through all of it.
Please ask questions with respect to the MarCum LX-3 and Vexilar FL-18 and we three will do our best to answer those questions for you.
Canon guy thats how I make them and they are delicious. For some reason the only sauce like on them is Chef Boyardee pizza sauce. Mix sauce hamburger and cheese together has to be thick so it stays on. I toast the bun first so it dont get soggy. Throw more cheese on top and bake em up. Delicious. Last time I finished in smoker to melt the cheese. Even better.
We used to have pizza burgers in jr high and high school. They were just ground up beef and cheese on half a hamburger bun. They were quite tasty. Maybe I should try making those.
its a seasoned burger, usually 2 thin patties with cheese in the middle!!!!! not all pizza burgers are the same though, we've had some bad ones. usually in the frozen section.
i know you can make them yourself also!!!!
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Rick
We are starting a thread where FishingMinnesota.com Pro Staff will share their views and answer questions on these 2 units.
The 3 FM Pro Staff will be Derek Johnston, Scott Steil, & myself. We will be the only ones sharing info and answering questions in this thread.
We've had numrous requests to take on this task because many felt that they were getting less than expert answers from other members in the other threads on this subject and were tired of wading through all of it.
Please ask questions with respect to the MarCum LX-3 and Vexilar FL-18 and we three will do our best to answer those questions for you.
Fire away.
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