Your best hamburger recipe (dressing, meat, cheese, cooked)

[Wilson513]

Originally Posted by Beach2112

First you need a little gas, any old car will do and about 10 bucks, drive to Five Guys and say these magic words "Burger, Fries and Coke"- Best burger you've ever had!

I've been wondering if I can actually make a burger that is better than Five Guys. My son, the gourmet cook, and I were sitting in Five Guys on Monday and discussing this. Of course, he says he can make a better burger. Because his jalapeno sclices will be fresher and his bacon will be better and his onion will be sauteed better, and he will use hand chopped ground chuck, etc.

But I know my tolerance for detail and I'd say that unless one both is willing to spend a lot of time on it and also knows how to cook, the Five Guys will be better.

[jasper12]

George Foreman, cut up some onions to cook with the burger...yummy!

[Gandalara]

Originally Posted by jasper12

George Foreman, cut up some onions to cook with the burger...yummy!

George Foreman with Ortega green chilis mixed in the meat

[bmw335xi]

I like to buy organic ground sirloin and then add...

-Worchestire Sauce
-Dijon Mustard
-Ketchup
-Cooked Diced Onions
-Cooked Diced Garlic
-Raw Egg

Mix everything in a bowl and cook!

[jlawrence01]

100% ground beef, period.

1hat you are describing sounds like meatloaf.

[cape_fisherman]

Unless you want some type of ethnic burger, it's all meat for me.

I may mix meats, but you can keep the condiments for after it's cooked.

[kaimuki]

I keep it pretty simple. I make 80/20 ground chuck into 1/2lbs. patties and sprinkle on sea salt and freshly cracked black pepper.

[Hedgehog_Mom]

I add bread crumbs and an egg. It's an old habit, a way to stretch the meat to feed more people.

[lubby]

80/20 ground beef
I shape them into patties, sprinkle onion powder on both sides and add worcestshire sauce on both sides and grill medium to medum rare.

[rainroosty]

Well, we burger eaters pretty well know how we like our burgers but I think that something that is critical and very much overlooked is the bun-thingy you serve it on.
For my regular half pound burgers I like to buy some nice quality Pepperidge Farm buns...and I sometimes buy fresh baked kaiser rolls, especially if the burgers will be more than half pound and/or cooked medium rare.
So much juice in them that you must have a quality "bun" to help absorb the juiciness or else they turn to mush and fall apart.
I also agree with the 80/20 chuck...which is another reason for a sturdy roll.

After I cook a full one pound burger and eat it towards the rare side I get so stuffed and it's so gross (yet yummy) that I swear off of them for at least 6 months.