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Pre-heat grill pan or outdoor grill to high. Mix meat and next dill pickle relish, steak sauce, grill seasoning and paprika. Divide meat in half and score each half into five pieces. Roll the meat into balls then squish it into small, thin patties, about three inches across (a total of 10 patties). To make a double batch or more, meat can be made into patties ahead of time and placed on cookie sheets to store up to 24 hours.
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