I know this sounds crazy... or at least it did to me... but ground brisket makes killer ground beef. The burgers are killer beefy tasting.

My partner on the BBQ team told me about and I kept blowing him off. Finally he brought me a bag of it and I was sold. I don't do it all of the time 'cause laziness sets in, but when you can get Angus brisket at Sam's for about $1.80 a pound it makes a lot of sense.
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I'll have to give this a try. Thanks for the tip, Brent! :-)
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Hellz yeah! Brisket makes THE best burgers!

Some people do find them to be too rich though.


For plain old burgers, Weber Gourmet Burger Rub does a great job of seasoning. I was skeptical when someone told me about how good the stuff was, but he was right. You can take just plain old nothing special USDA Select (3rd grade) 80% ground beef which normally is pretty bland and dump some of the Weber Gourmet Burger Rub on it, or even better, mix a little bit in when you're packing the patties, and even over gas, the burgers come out highly flavorful.
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Just cut out the hard yellow fat between the flat and the point. That crap is nasty!!
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Buffalo or venison burgers for me. Haven't cooked a real burger in years. Cook them sraight up, once and a while with a little Montreal steak seasoning. Super hot sear, 1 min each side, then indirect for another 6-8 min flipping once. No fat content at all so you can't overcook them.
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hmm...first I take a little tinder, get a little fire going, add some apple or pecan wood, fire it up until the coals are nice and red, mix some ground sirloin with lipton onion soup mix, a little water, spread em' out nice and large, let them cook for about 7-8 minutes a side, add some swiss cheese and marinated mushrooms, pinch of salt and pepper, little mayo and tomato and plain white and very soft bread......yummm! LOL!
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It's a little different every time, but here goes: Lea & Perrins worcester, montreal steak seasoning & a splash of hot sauce are the staples. Then either diced scallions, dried scallions or onion powder, sometimes italian seasoning, either fresh garlic or garlic powder.
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On a grill :-)

aj
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I get some pre made 1/3lb patties from my local butcher and season them with a secret mixture of Brown and White Sugar, salt, pepper, cinnamon, ginger and garlic powder.

They are always juicy and never dissappoint :-)
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Interesting. Bet they caramelize nice.
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They do, and it adds a nice flavor to the burgers as well.
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I do this too.

I'll have to do that next time. Mine always end up fat. We normally use 90/10, so they don't shrink too much.
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I was really ready to do it, excited would be the accurate term. My mother asked me if I
wanted her old meat grinder, and I said HELL YEAH.
Then she brings it to me, or rather I went to her and got it, but she pulls it out and it has
50 attachments BUT is missing the thing that secures the various output holes TO THE GRINDER.
So it is actually a 12 pound pile of useless crap. She is still looking for the ring.
My burgers are simple, take whatever the store throws into the RFQS bin and freeze it for a rainy day.
I take the meat and flatten it out somewhat to achieve a burger thick square. I then
liberally sprinkle that flat with rub, then salt to preference, then add a few tablespoons of
unflavored dry oatmeal as a delicious and nutritious binder. Works like a CHAMP and so much
better than bread. Mix completely but gently and form into large patties. I try to form them
to where there are no breaks in the edges, nice round edges, because this is where your juice
likes to get out. But it needs to be a careful blend of forming and getting it done, cause
overworking ground meat is a disaster. It gets way too hard and tough. I throughly brown
one side before turning, then do the other, but if the burgers do not get fully cooked on just one flip
I flip frequently once both sides are charred to ensure a proper done-ness. It would also be helpful
to impart the best wisdom I got in cooking school.
When turning burgers, ALWAYS use your spatula UPSIDE DOWN. You will see why when you DO IT.
And I mean when when peeling them off the grates. You can flip em all day with the spatula held normally.
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I'll have to give this a try.
To help wth sticking? Whenever I've had problems with burgers sticking to the grill, it's because I got impatient and tried to flip them too soon. It's like frying fish: it will stick, then release once the outer layers cook through.
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I select a chuck roast a bit on the fatty side and get them to grind it right in front of my eyes. Make some loose patties then season up with some Louzianne Cajun Seasoning then cover one side with the sauce bb'q of choice and place that side up on hot grill. Give it a few minutes and flip it adding sauce bb'q to the new side up. After a few minutes put cheese of choice (and sometimes some grilled bacon and/or mushrooms) on top and melt. Enjoy!

Note: I have found that frozen meat does not work well at all for hamburger patties.
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HAH! Someone else figured it out! I like Tony Chachere's cause he is a friend, but Luzianne is THE BEST. SOMEHOW they got the blend PERFECT!
I don't know what makes their's different, but MAN they have got it down.

Point taken, and I think you are right for the most part. Also I think above here the OP said
that if you let the exterior cook through, the burger will not stick. Not sure if it is necessarily so,
but I KNOW they stick much worse if you don't let them crust over.
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No real science or gourmet for me. I use ground chuck, salt , pepper and usually Lawry's or Adobo seasoning. Patty them up and on the gas grill at around 350-400 for 4-6 minutes.

Always remembering the phrase "if you're lookin' you ain't cookin' "
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Dammit, now I am all hyped up for some burgers this weekend. I am gonna hit the reduced rack tomorrow.
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I've never heard of the thumbprint trick. Is there a method to determine how deep to have it in relation to the patty?
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A little less than half the thickness of the patty should be fine.
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