Day Dreamer wrote:
> 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!
>

All you need to make great burgers is to use higher fat content beef and
a grind or two of pepper.