I recently posted a question in the BBQ neswgroup about burgers sticking
to the grill and received some interesting responses about the way
people make their burgers.

What I usually do, is use lean ground beef (maybe 93%), add some chopped
onion, some breadcrumbs, some A-1 sauce or BBQ sauce or ketchup, a few
spices, maybe some garlic, too. I weigh each one on the food scale to
try and make them all uniform in size (around 5 oz or so) and press them
into perfect little hockey puck looking patties with this little burger
press tupperware do-dad. Cook on George Forman (which come out nicely
but makes a terrible mess) or stovetop in pan, on rare occasion charcoal
grill.

I like mine a little on the pink or rare side, BF lkes his more well
done.

I`m getting a decent burger - but I want a great burger! Curious as to
what advice you fine folks have about burger making. What do you add
INTO your burgers when you`re making them? And does it differ depending
on which cooking method you are going to use - i.e, outdoor grill,
stovetop, George Forman type thing, etc? (I was suprised in the other
group that so many add nothing). The concensus also seemed to be to nix
the breadcrumbs.

I know it`s a pretty basic thing - just making a hamburger - but done
right - it can be fantastic.
Looking forward to any recipes, tips, etc.
Thank you!