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In article >,
(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.

First thing, stop using that burger press. There is no law that says
each burger needs to be perfectly equal in size. Pressing the ground
meat together makes for a heavier texture and dryer burger.