hamburger

mix shredded cheese in with the meat while you're forming the patties.

STOP!!!

I like to mix in ketchup and mustard, or sometimes a little BBQ sauce when making the patties. One time I even used onion soup mix (not too much). That was pretty good!

COLLABORATE AND LISTEN!

Okay, fine. But I'm only going to tell you this once:

Don't go too lean--I like a mix of 50% ground round, 50% ground chuck. Don't overcook--anything over Medium is a waste of meat. And two words: Beau Monde. It's a seasoning made to make hamburgers glorious.

Margie

Ice is back with mah brand new invention!

Another wonderful hamburder addition is bleu cheese on top of a rare burger with a kieser bun. Aw, I just drooled on my own keyboard.

I beg to differ. Bacon is the answer. Always.

Don't overcook--anything over Medium is a waste of meat.

One thing that always confuses and scares me about the states; when I get asked how I want my hamburger done, I usually answer "Uh, cooked?" You're a bunch of brave souls for eating hamburger at anything less than done IMO. To this day I always am confused when I get asked.

Because that way, you know it's not a veggie burger.

Try this out, add a raw egg, half an onion shredded and a small carrot shredded and mix into the meat prior to making the patties.

PS I got my hands on 2lbs of venison hamburger yesterday............mmmmmmm

EastCoastMojo wrote: Another wonderful hamburder addition is bleu cheese on top of a rare burger with a kieser bun. Aw, I just drooled on my own keyboard.

This.

I like to use 80% lean, add some shredded onion and minced garlic, a little soy sauce, and a little pepper. Top with grilled onions (I like to slice a sweet onion, drizzle with olive oil, and put it over cold coals while the burgers cook), bleu cheese, dijon, and a toasted bun (open the grates up all the way after the burgers are done and slap them on for about 45 seconds). Best served with fries, beer, football, and more hamburgers.