If you use more evaporated milk, the meat/burger mixture will tend to be a little softer and harder to work with. The “2 tbsp version” seems to be a lot easier than the original amount of 1/4 cup. We cook these on a George Foreman grill. If you try to do it on a grill with a grate that the burgers could fall through, you’re liable to have some casualties from the soft burgers “leaking through” the grate. You might want to use a griddle or cast iron or the Foreman kind of cooker for them.