Carefully and with a lot of love.
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1. get meat
2. make patty shaped
3. put on grill
4. eat.

nom nom nom
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quick and easy,,,,,mix in a bit of relish and some bread crumbs to make it not so mushy
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What no bacon? :-)
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Patties with 30% fat content makes for the best, juiciest burgers....
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I use only high quality ground champtanystropheus.
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As long as it is still moo'ing it works for me.
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I mince up garlic and bacon and brown them together in a pan.
Once browned, combine with shredded cheese, ground beef or turkey, little salt, pepper, worcester sauce, maybe a bit of soy sauce.

Form into patties or sliders and grill.

They are awesome.
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I use all different kinds of seasoning depending on what I'm in the mood for, but some onion salt and fresh ground pepper is almost always part of it, mixed with something wet (bbq sauce, A1, What'sthishere Sauce). Nothing "mixed" with the meat either...just brushed on before grilling.

Key note: when forming the patties, I always make them sort of concave, the outer ring bulging. THat way as the meat cooks any swelling in the center is bringing it to the thickness of the outer ring.

Medium Rare to Medium...mmmmm
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Makes approx 6 burgers:

2.5 lbs Lean Ground Beef (to be re-fattened in a bit with the garbage below)
1 Miller Lite
Lawry's Seasoned Salt
Course Ground Black Pepper
Wish-Bone Robusto Italian Dressing
Lea & Perrins Worcestershire Sauce (don't skimp, use the good stuff)

1) Mix all but beef in a 4" Deep 9x11 sealable Tupperware container.
2) Make some fat ass patties with the beef (minumum 1.5" thick and 5-6" round) we're talkin half pounders here.
3) Drop the patties in the mixture from step one and flip immediately to make sure both sides are coated in liquid.
4) Season the tops of the patties w/ Seasoned Salt and Pepper to taste.
5) Allow to marinate covered in the fridge for 3 hours minimum.
6) Throw em on the grill long enough to warm the blood in the center.

Enjoy
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Many different seasonings that are all thrown on after the meat hits the grill and brings a little juice up. Sometime Montreal, mesquite bbq, Caribbean Jerk or Cavender's Greek seasoning. Salt and Pepper are always a good standby.
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McCormick, Grill Mates - Montreal Steak seasoning

Mix one level tablespoon per pound of ground beef.

Mix together and make patties


If you enjoy Blue Cheese :-) :

Take some aluminum foil and fold it into strips that are 1/2'' to 3/4'' wide.
Make a circle with them (slightly smaller than the diameter of the burger).
While on the grill, place them on top of the burger (last flip)
use a teaspoon to fill the ring with crumbled Blue Cheese.
Put the grill lid back on to allow the Blue Cheese to melt down.
Lift off the foil ring before serving. :-)

For me .... I get more taste with the Blue Cheese melted on top of the burger, rather than it being mixed in with the meat and made into patties. It's just my personal preference.

Dang! I need a blue cheese burger now!
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Amazing ideas on burgers,,,I see some here I want to try as I have always put the ground beef in a big mixing bowl,,,add A-1 sauce with all of the spices and seasonings I can find in the cupboards,,,add one egg and then make burgers being careful not to pound or form the burgers into a pancake,,cook and burp some meaty goodness afterwards.
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This is also a great technique to use with a green chili in there. They are fabulous with a burger.
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I also do the fresh ground (20-30% best) with salt & pepper... but I add a dash of onion powder.

Damn... I want a burger now!!! :-)
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I like to use a 70% ground beef...and place a small amount of homemade herbed butter in the center. My herbed butter is just butter, little lime, fresh basil and parsley.
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I always try to mix it up, but Ive used this recipe a few times and its always a hit.

1 sm Onion, chopped
1/4 ts Cayenne
~2/3 cloves of minced Garlic
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Curry powder
1/4 ts paprika
1/2 ts Dried thyme
Cheese of choice (for the middle)
1 Beaten egg
A touch of Worcestershire sauce

-Kamil
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I have to agree with some of and say that montreal seasoning is the best I use it just baout everything...I prefer the spicy montreal but the regular is just as good
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I can't believe it's not bacon...baconaise:-)
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1. Get in car
2. Go to In N' Out
3. Enjoy

Cant beat it.:-)

I add chopped onion and garlic to some 80/20 ground beef and form some large patties. I let them sit in the fridge for an hour or two so they hold their shape. I rub the patties in mustard and then coat them in my favorite seasonings. This helps form a nice crust on the outside of the burgers and helps seal in all the juices. If you dont like mustard dont worry you cant taste it at all but it works very well to hold on your seasonings. You can really tatse your seasoning this way much better than you can if you mix it in the beef:-)

As far as what seasonings to use it all depends what you are going for. If I am making my famous BBQ burgers I use a basic BBQ rub type of seasoning and top off the burger with some sharp cheddar and a handful of fried onion straws.

Throw the patties on the grill and try to flip only once. A few minutes on each side is all that is needed.

Try it you will like it.:-)
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