FWIW......

http://www.menshealth.com/nutrition/...gerRecipe-link
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IMO, the best burger recipe is the KISS burgers. It's the only burger recipe I use.
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Yep. Meat, salt, pepper. Thats it.
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Yep, I use the cheapest, high fat ground beef, ball them, flatten them once, add S&P, and throw them on the screaming hot hibachi.

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That's exactly what I do!
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I get lean ground beef and mix it in bowl with blue cheese, small chopped bacon, chopped onion, a bit of adobo, Worcestershire sauce, little bit of breadcrumbs and an egg to keep it together.

Throw it on the webber and Bam!

To die for
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Yeah, these burgers seemed a bit froo-froo for my liking!
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Most of the time I use the KISS recipe as well

Sometimes I'll thrown on a little Worcestershire, garlic, cut a hole in the middle of the patty and throw it in the skillet with an egg in the middle
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Why do you both use high fat meat?

That sounds amazing right now.
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I add the salt, pepper, and A1 steak sauce to the burger, knead it into the meat, then proceed with making patties. I also only use Kobe beef. Big ribeye steaks if I can't get the whole rib roast, then run them through a grinder myself.

Okay, I really only use ground chuck. Some people take their burgers seriously.
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I usually save trimmings from ribs, roasts, tenderloins, etc and when I make my burgers, I'll chop and incorporate them in. Only seasonings though are salt and pepper. Tomato and lettuce for the top unless I am doing my Hawaiian burgers, then it's grilled pineapple and grilled onion. On top
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I usually use a little bit of S+P and garlic powder mix in a touch of Worcestershire sauce with the ground meat and let them sit about an hour just fermenting to perfection.

Then roll into patties, flatten, and grill.
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More than 80% lean will give you dry, tasteless burger that won't hold together.


Of the seven, three aren't even bovine. Pass. (Was going to write 'cow', but bison makes for a darn good burger, too...without straying into winged and finned meat.)

I keep it simple, also. Beef and chopped onion - dusted with garlic pepper and onion powder. Don't skimp on the bun -- it can make a huge difference.

I love burgers from my grill, but one of your trips here, Hugh, we should do a herf at Shelly's downtown. Service has gotten shaky lately, but they still have one of the best burgers in the district.
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Only trouble with Shelly's is parking. The food(didn't have the burger) was pretty good when we herfed there a coupla years ago.
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Higher fat content meat and yes, I will use frozen patties if in a hurry. Minimum of 1/3 lb.

Salt, pepper and a little garlic powder. Slap the frozen patties on the grill and let them cook a few minutes. And now the weird part...

Brush a teaspoon of regular yellow mustard over the patty prior to flipping it over on the grill. Flip it, cook it for a few and serve. Maybe not gourmet but good eats!

BTW, for those that like In-N-Out (burger chain) burgers, the fried mustard is their "secret".

And if you really want to get jiggy, make some of the special sauce In-N-Out uses:

1/2 cup mayonnaise
2 Tbsp. ketchup
1 Tbsp. white vinegar
2 tsp. sugar
2 tsp. sweet pickle relish
2 tsp. onion finely minced

Goes great with sweet potato fries too!

Again, nothing gourmet here but really good and quick.
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Are you sure about that? I think that's just the "Animal Style" burger from their "secret menu" which is fried in mustard. Other burgers are just cooked on the grill plain.

http://www.in-n-out.com/menu/not-so-secret-menu.aspx
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Oh, could be. Just saying I know its something they do. I had no clue if they do it with all their patties. Sorry for any confusion.
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Meat, salt, seasoned salt. Scorching hot grill. Sear, turn, sear, rest, and eat.
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