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How to Make the World’s Best Burger

May 27, 2011 by  

How to Make the World’s Best Burger

After all the heat and hyperbole of the past few weeks, let’s take a break today. Instead of politics, let’s argue about something that’s really important: how to make the world’s best hamburger. A former classmate of mine spent a fortune trying to determine the answer. With the official start of summer this weekend, let’s see if what he learned can help you be a backyard hero.

Years ago, I thought I had the best job on Earth. Back in the late ’70s and early ’80s, I got paid to talk. And unlike a salesman, I didn’t even have to get an order when I did. All my bosses wanted was to hear the phones ring.

This was in the early days of talk radio. My task was to sit behind the microphone and, when the light came on, try to say something interesting enough (or controversial enough) that a listener would pick up the phone and call “The Chip Wood Show.” All of us “ringmasters,” as the talk hosts on WRNG Radio were called, were pretty good. One, however, was the master. And he’s still at it today, 34 years later. Anyone heard of Neal Boortz?

My job at Ring Radio was so much fun, I almost would have done it for free. But then, at a high-school reunion a few years ago, I learned one of my former classmates had an even better gig. As the food critic for The Wall Street Journal, he got paid to fly around the world and eat. Yep, his publisher picked up the tab for him to dine on and then describe some of the hottest of the world’s haute cuisine.

Of course, you don’t just walk into the boss’s office and say you want such a job. You have to earn your stripes… and your expense account. My classmate Raymond Sokolov had certainly done that. For many years, he was the restaurant critic for The New York Times. He has written a number of award-winning cookbooks. Later, he became the Arts & Leisure editor at The Wall Street Journal. In short, he knows food. And he can string words together pretty well, too.

A few years ago, Sokolov told me he would be coming to my hometown of Atlanta to do some culinary research. He asked if I had any suggestions for him. No, he didn’t want suggestions on our greatest chefs, fanciest meals or finest wine lists, darn it all. His subject this visit was hamburgers.

As The Wall Street Journal said in the introduction to the lengthy article that resulted: “Our food critic takes a cross-country, artery-clogging journey to find burger perfection.”

Today, I will tell you about Sokolov’s quest… the characteristics all his favorites shared… and the surprising switch he made before his journey was over. I will also throw in some suggestions from other cooks and critics to determine what makes the world’s best burger.

Where’s the beef?

Sokolov says, and I agree, that the world’s best burger is made with ground chuck. Forget the fancier grades of meat. Ground sirloin is unnecessary; ground Kobe just a foolish extravagance. Sokolov says chuck has “the Goldilocks amount of fat.” It’s not too fat and not too lean. In short, it’s just right. The patty should be thick enough that you can char the outside and the meat will remain moist on the inside. And we both like ours medium rare — hot enough to melt the fat, rare enough so you get the full flavor of the beef.

Another food critic says the only way to get the perfect burger is to grind your own hamburger, from meat you have carefully selected from the butcher’s counter. He even gave instructions on how to pulse it properly in a food processor, but that sounds like a prescription for disaster to me. If you’re going to be this authentic (which certainly isn’t necessary), why not go all the way and buy an old-fashioned grinder with a hand-turned crank, like your grandma used? Does anyone anywhere do this at home?

How do you cook it?

Grill or griddle? Ah, there’s a division that could keep strong men arguing for weeks. It seems to be a truism in America that if it’s cooked on a stove, the women do it. And if it’s cooked outdoors, that’s a guy’s job. I don’t mean to be sexist here; I’m just passing on an observation I’ve heard many others make.

So I was surprised to learn that all of Sokolov’s favorites were cooked on a griddle — and most of the time (but not at his No. 1 choice) by a man. Maybe there is something special about the taste from a griddle that hasn’t been cleaned in years. (Scraped, sure. But washed — with soap, water, and a wire brush? — never!)

Cook and critic David Rosengarten says he comes close to duplicating the magical flavor of a well-seasoned grill at home. What’s his secret? He keeps some beef fat in his refrigerator for just such occasions. And don’t worry if it’s been in there a while. He says it won’t go bad. In fact, he insists a little age is good for it.

“Just get that pan a little shiny with melted fat,” he says. When you’re done, “put your fat treasure back in the fridge. You will have made a major advance toward the ravishing taste of griddledom.”

Personally, I think a red-hot grill seals in the flavors in a way no griddle can. In the past, I didn’t care if the flame came from propane or charcoal. That’s a view that would be considered heresy by all of my barbecue buddies in the South. I recently got a Big Green Egg® and I suspect by this time next year, I will be as intolerant of propane grills as they are.

There’s just something special about a burger that’s seared on a grill. Slap a piece of cheddar on top, close the lid and let the cheese melt while the burger steams. The result will transport you to hamburger heaven.

What about the bun?

I have heard there are places where hamburgers are served on toasted white bread, but I have never seen such apostasy with my own eyes. There are many ways to serve hamburgers that are wrong. Kaiser rolls, for one. But as far as I’m concerned, only one way is right. Go to your local supermarket and get yourself some plain hamburger buns. Not bagels or buns covered with sesame seeds. Not pretzel twists or other weird concoctions. Just plain buns. Nothing does a better job holding everything together while it keeps your fingers clean.

Slice them in half and, when your burgers are almost done, lay them cut-side down on the back of the grill. Keep them there for no more than two minutes. If your timing is right, your lightly toasted buns will be ready when your hamburgers are.

What else do you put on it?

If you think there’s disagreement about where the world’s best burger is cooked, wait until you ask a few folks what should go on it when it’s done. Or, in the case of cheese, just before it’s done.

I’m perfectly fine with turning a hamburger into a cheeseburger. I’m not even all that fussy about what kind of cheese is used. Those single slices of processed something are OK by me, but many critics will turn up their distinguished noses at anything but hand-sliced pieces of the finest cheddar.

Pickle slices? Not for me. But I’ll have them handy if someone else wants them. Lettuce and tomato? Sure. (But if I use them, I like a spoonful of mayo, too.) Crushed corn flakes? I’d never heard of such a thing until I read Sokolov’s column. That still strikes me as a bit weird. But hey, I’m the guy who believed for years that the only thing that would make a fresh-grilled burger taste even better was a big dollop of peanut butter. (Creamy, not chunky.) So who am I to argue?

Under the right circumstances, I can go for a nice slice or two of bacon on top of my cheese. But please don’t overcook it. I want it to be a little bit chewy, not dry and crunchy. And please note: If you’re going to put bacon on your burger, you must lay down a slice of cheese first. As Frank Sinatra used to sing, you can’t have one without the other.

What about onions? Most of the time I skip them. But sometimes, I really crave a medium-thick slice of a Vidalia onion. Others feel the same way about Bermudas. Raw is fine. Sautéed until they’re slightly caramelized is even better. But don’t expect that when I’m cooking; that’s too much extra work for me.

And if you want someone to sauté onions and mushrooms together for your burger, I’ve got news for you, buddy. You don’t want a hamburger; you want a Salisbury steak.

Now, are you ready for the shocker? Somewhere on his cross-country odyssey, Sokolov was persuaded that mustard is better on a burger than ketchup. How did this happen? Who got to him? I can’t prove it, but I suspect that money from the Mustard Council may have changed hands.

Out of respect for my former classmate, I did try a bite of burger with my favorite mustard — stone ground brown, with some real “bite” to it. Sorry, Sokolov, but I think both the burger and the mustard suffered. I’m still squarely on Jimmy Buffett’s side: “I like mine with lettuce and tomato, Heinz 57® and French-fried potatoes.” And as far as I’m concerned, you can hold the BLT and the French fries.

Where’s the best burger stand?

Now you know all there is to know about making the world’s best burger at home. (Or at least start a mighty good argument about how to do it.) But where did my burger-buying former classmate find the juiciest, tastiest commercial version? I’m very proud to announce that it was at one of our down-home recommendations: Ann’s Snack Bar on Memorial Drive in Decatur, Ga.

Sokolov declared Ann’s “ghetto-burger” — a two-patty concoction with cheese, bacon and a light dusting of cayenne pepper — as “the next level in burgerhood.” So when you can, come on down and bite into one. Once you do, you will never need to ask: “Where’s the beef?”

Meanwhile, I hope you and your friends enjoy some fabulous cookouts this summer. I promise I’ll be following my own recommendations: ground chuck cooked medium rare, with cheese and some other accoutrements on top. If I’ve done it right, the bun will be lightly toasted. And the applause will be gratifying.

Happy Memorial Day, everyone. And until next time, keep some powder dry.

–Chip Wood

Chip Wood

is the geopolitical editor of PersonalLiberty.com. He is the founder of Soundview Publications, in Atlanta, where he was also the host of an award-winning radio talk show for many years. He was the publisher of several bestselling books, including Crisis Investing by Doug Casey, None Dare Call It Conspiracy by Gary Allen and Larry Abraham and The War on Gold by Anthony Sutton. Chip is well known on the investment conference circuit where he has served as Master of Ceremonies for FreedomFest, The New Orleans Investment Conference, Sovereign Society, and The Atlanta Investment Conference.

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  • American Patriot 777

    I could tell you a secret of the best way to make a burger. It has to do with grinding ground round and ham together. Seasoning? I have had more people rave about Cavenders seasoning on the burgers that I make. Throw out the lettice. Use fresh spinach instead. grill the onion buns till golden brown. and don’t forget beef steak tomatoes and the cheese. Hinder binder is best when melted. I prefer Swiss. ENJOY! And remember there is a rule of thumb in how much meat to prepare for a party. 3/4 lb for each adult.

    • JeffH

      Now yer talkin’ burgers. You grillin this weekend and where? Am I invited? Please?

    • granny mae

      Sounds good to me ! I love burgers and would never consider them to be junk food like some people I know. LOL ! No matter how you fix them they all have to be good to me !

  • JeffH

    Ah yes, nothing like a good burger American food fair at it’s best. Don’t eat em very often anymore, but when I do, I got choices besides my outdoor grill.

    My first favorite was in my ole hometown of El Sobrante, CA. A little joint called The Red Onion with maybe nine or ten stools at the counter, but they were the goods back in the 60′s when they first opened. Simple 1/3 lb patty, two slices of cheese with red onions, lettuce, tomatoes and pickles and Kraft mayo and mustard. Great and huge.

    Now I’m in Fresno and there ar two spots depending on your taste. QN4U in Clovis has this wonderful juicy 1/2 lb Harris Ranch beef patty with chunks of bacon and blue cheese, chipotle mayo, lettuce and tomatoes and unpeeled home cut fries to die for.

    If I want a good bacon burger I’ll hit the Yosemite Falls Cafe. They’ve got a 1 lb. burger called The El Capitan Burger with the smokiest bacon and melted jack cheese, grilled onions and all the trimmings. It’s always ends up being two meals and a snack. I might have been able to eat it 25-30 years ago but not no mo’.

    Last but not least is another small burger joint, take out only, in Kingsburg called the Three Crown. You can get ‘em any way you like and they are as good as it gets anywhere.

    • American Patriot 777

      I have been through Fresno many times over the years. I lived in Lindsay. Once known as the olive capitol of the world. I had a favorite place to go in the early 80s in Visalia. It was know world round as one of the best for their burgers and chili size burgers. Can you guess their name? Mearls drive in on Mooney blvd. Sorry to say that it is now closed down and windows boarded up. Sad! but, some great memories.

  • Kinetic1

    I have to say, I’m a purist. Seems like everywhere I go the burgers are getting thicker and thicker and the buns now have to have that glossy finish. I hate ‘em. A bun shouldn’t fight back when you go to take a bite. Nope, just give me a medium rare 1/3 pound hand formed patty (those pre formed numbers are too dense) with a little season salt, put it on a nice soft bun, add a slice of Tillamook cheese, tomato, onion, lettuce (make sure it has a little crunch please) and a dollop of Thousand Island dressing and I’m good. Once in a while I’ll add some pickles and if there isn’t any dressing I’ll settle for Mayo, ketchup and mustard (no need to discriminate, mustard only is for hot dogs!) My wife likes Bleu Cheese, but I think it hides the flavor of the beef.

    As for the cooking surface, it depends on my mood. The family is always happy when I use the grill, but when I want some real comfort food the stove is the place. I can almost replicate the flavor of my childhood favorite, Franks Burgers by using my trusty cast iron pan. That pan has the fat of ham and bacon and beef melted into the pores. You just can’t get that flavor from stainless or, God help you a non stick pan. Take my word for it, if you don’t have a well seasoned raw cast iron pan (non of the enameled stuff) go get one. They’re cheep, easy to wipe clean and if you can resist washing a scrubbing them they’ll pay you back with an almost non stick surface that doesn’t give off poison gasses. And while we’re talking good eats, heat that oven up to full blast and cook a strip steak in that cast iron. Ohhhh that beautiful sear!

    • JeffH

      Yep! Cast iron is by far the best “anything” cookware. Learned that from my mom, she was right. Back in the day before vitamins, that’s how people got their dose of iron. Gotta agree with ya Kinetic1, sear the steak and then put it in a hot oven to finish…that’s how my gramma did it and how I do it too, inside.

      Never use soap unless you want to remove all the “flavor” and then have to re-season all over again.

      • granny mae

        I guess that makes three of us that agree ! Yum, Yum, !

  • karolyn

    I will always remember the burgers we used to get at the Englishtown Flea Market in NJ in the 70s. There was really nothing that special about them; they probably weren’t even 1/4 lb., but the wonderful carmelized onions that were plopped on top made them the ones I will always vote for as my all-time favorites! These days I’m happy with a Whopper Junior – cheap and tasty. Whoppers are too big for me. When I make them at home, I have to include those carmelized onions. And, I too find that chuck is my fave.

  • TIME

    Chip
    Interesting topic, here are a few of the places I like the bugers at not in any order but all are really good soild bugers.

    The Presidio Grill in Tucson AZ, The Presidio Buger is a killer, I have loved this place for years and every time I am out there well you can guess what I get.

    The Apple Pan in LA Calie, good all around buger’s tons of flavor interesting place and I like it a lot I rate this one as a must do.

    When In New Orleans hit Yo Mamam’s Bar & Grill for a PHAT flavor buger. Now lets talk about the WOW factor of a buger, great BIG PHAT taste.

    New York City, The best all around buger at a “reasonable price” for NYC is the; BUGER JOINT at the Le Parker Meridien,
    You may have to wait a while but keep in mind its NYC and the bugers start at about $18.00, there are others that can hit the $30 Plus range and are not even as good. Well worth the $$.

    There is a place in Dallas I have been to but I can’t recall the name of the place, again a Massive PHAT taste super killer buger. I know I have the name of the place in my lap top I will post it later, well worth it.

    • Angelgirl

      Thanks for your recommendation on the Presidio. I will have to try it out. As far as an old-fashioned grinder with a hand-turned crank, like your grandma used? Does anyone anywhere do this at home? I have one and use it occasionally.

      • TIME

        Angelgirl,

        If you like a good Steak try the Tac Room, I not been there in years but I love it when I lived there.

      • Old Henry

        Angelgirl:

        Bravo! Good for you!

        I think we have my mom’s around here somewhere. I remember her using it when I was a kid. She put almost everything thru it.

      • granny mae

        I certainly do ! In fact I recently bought a new stainles one. I love it. My electric gave up the ghost and I wasn’t crazy about the way it worked so I got this one from The Sausage Maker ! I can throw it in the dish washer and it comes out great. Cost me $100.00 but worth every penney. The old guy says he is going to put a motor on it because he is the one that has to hand crank it! LOL ! I don’t care, this one is going to last me a lifetime and the knickle plating isn’t going to peal off it like the old timey ones did !

    • TIME

      The place in Dallas is called, JAKES, again I would give them a 10 great PHAT TASTE!

    • Old Henry

      TIME:

      Wow, you sure do get around! $18.00?!! For a burger?!! Oh well,I can promise you I will never be in NYC.

      The only place you listed I might end up would be Tuscon.

      Thank yo for the recomendadions.

      I wus gonna make some kind of a comment about Michelle’s Food Police, but don’t want to wreck the “flavor” of Chip’s article…

      Do you drive, or travel via our facsist airways?

      • TIME

        Old Henry,

        I do drive a bit now and then, but I have been using a privet air service for the last number of years. The fellow I have known for many years and we helped him start up his business.

  • Linda

    I am now jonesing for a burger. Thanks a lot you diet busters!

    • American Patriot 777

      Hey! No Problemo. anything to help increase the ol cholesteral level.

  • TJ from NC

    … but NEVER, EVER, under any circumstances, press the fat/juices out of the ‘burger while cooking — and never more than medium rare.

    • JeffH

      Hear Hear. I think that’s even mentioned in the bible, isn’t it?lol

  • jopa

    Myself I like the burgers they cook out by the pool bar on many of the cruise ships.Just give me a burger and a beer and I will be content.Normally I don’t like burgers made from frozen patties but somehow they know how to do them up just right with the plain Jane buns no potato buns etc and you put on your own fixins.I believe the atmosphere may have plenty to do with it and I am looking forward to our fall cruise.

    • Old Henry

      Jopa:

      Yep, the atmosphere is important. I like to have Alan Jackson, Toby Keith, Brad Paisly, or someone of that order goin in the background. Yep, you are right, a good cold beer is good too! Or two, or four, or….

    • cliff bennett

      yes i really cannot say enough about cruise ship by the pool fare..it comes in a plastic basket with wax paper and god knows what but if you are hammered enough..ya got to love it(sorry but you cant fix stupid) out

  • JimH

    1/3 pound of beef, chedar, bacon and barbeque sauce. Grilled one a charcol fire.

    • http://www.keysinsurance.com Linda

      That’s my favorite too but with a slice of onion as well.

    • Old Henry

      JImH:

      This was a strange day. I made myself a rather large burger and then sat down to see what Chip had today.

      Yours sounds quite good, but I do not measure mime. Maybe that’s whey I constantly get chewed out for using up too much hamburger. (Why is it called hamburger when it’s made from beef?)

      • karolyn

        Does it have something to do with Hamburg, Germany?

        • karolyn

          I just looked it up. Yes, that’s where it comes from – the “Hamburg steak.”

          • JimH

            Karolyn, The frankfurter comes from Frannkfort, Germany. Those German immigrants influenced alot of our “American” food.

      • JimH

        Henry, that’s the fun of cooking your own. You can make them as big or as small as you like. You can put as much or as little toppings as you like to suit your own taste. Just let them know that if they don’t like the way you make them they can cook their own.

  • Polski

    The best burgers are kobabche/cevapcici. They are made from a mix of ground pork and lamb. You don’t need any bread or sauce. If a burger is anygood, you eat it by itself. If you have to put cheese or ketchup or salsa or mayo or mustard or worcestershire or hot sauce or…..it’s not any good. If you have to use ground beef, it’s not any good.

    • 1 Son of Liberty

      It’s not a burger without the bun. You are talking cube steak.. More like a tube steak. The ingredients you are talking about sound like what goes in a Hot Dog not a burger. Burgers have a bun plain and simple. If you don’t want a burger why not just have a steak or pork and veal?

      • JeffH

        …agreed…

      • independant thinker

        I agree. It ain’t a burger without the bun and some minimum of fixings even if only a squirt of mustard or ketchup.

      • American Patriot 777

        I too am a glutton for muttun. but, if you like Venison. Try some ground goat. seriously! it tastes just like venison. It too make a great burger as well.

    • SiliconDoc

      I’d never try that awful concoction you’ve got going there, but you’ve got a current point on the ketchup.
      Ketchup in the USA is not real ketchup anymore. It’s some beaten and whipped to death creamed smoothie of I don’t know what.
      The last real bottle of ketchup I found was a glass bottled brand with dust all over it on a now long shut down gas station shelf.
      It was the real ketchup, the kind we used to see in the heinz commercials with the song “Anticipa-ation is making you wait”… since it was a thick, real chunky, slow pouring, super tasty ketchup.
      Now I think they puree some soy oil with some cloth strained red tomato juice leftover and add some starch, but not too much, so it shoots out of the tiny plastic squirt hole the ten thousand LAME, SUCKY, ketchup brands all use now.
      KETCHUP IS FAKE IN THE USA !

      • granny mae

        SiliconDoc,

        It may have something to do with the tomatoes they use today ! All over developed and some are way to sweet !

    • karolyn

      That’s more like a meatloaf or even the mixture the Greeks use in a lot of their recipes.

  • Burgermeister

    Ladies and Gentlemen, I am a burgermeister. I have traveled the globe looking for the perfect burger and I am proud to declare that, after years of arduous searching, I have officially found my burger Nirvana. I hereby declare the best burger you will ever find to be at (drumroll please)…. the Sun Canyon Lodge located some twenty miles west of Augusta, Montana nestled between the towering peaks of the Rocky Mountain front.

    What many people don’t realize is that the essence of a truly great burger isn’t the condiments or the spices – it’s the quality of the beef! At Sun Canyon Lodge, only the best Montana beef is used. Beef that are raised in the pristine conditions found here and fattened on rich mountain grass result in the finest tasting burger on the planet! As for the taste? You will have to make the trek yourself to experience burger Nirvana yourself.

    My favorite burger sauce: Stubbs Moppin’ Sauce

    • 1 Son of Liberty

      You certainly hit the nail on the head. It’s the quality of the beef. But a good fresh bun is also a factor. Next time I’m out Montana way I’ll be looking for Sun Canyon Lodge.

      • JeffH

        …quality beef…a 73/27 is best and 80/20 will do. The more fat, the more flavor.

    • Old Henry

      Burgermeister:

      Yep, ya can’t make a silk purse out ofa sow’s ear. (Another one of grandma’s cliches)

      Sounds great, but I doubt I will ever get to MT.

  • 1 Son of Liberty

    Best burger around my home is on 8 mile in Warren. Yes the same 8 Mile as the movie. Just about 4 miles east of were they filmed the movie is White Way. Often referred to as Sliders. Cooked on a pile of onions till the onions are caramelized larger and superior to a White Castle burger and using real beef. After the onions are on the griddle a perfect sized ball of fresh ground beef is applied and smashed down on top of the onions with a spatula then at the precise time turned and cheese added. The bun goes on top of the cheese now to steam in the vapor. By now the aroma has you and your mouth is watering. Usually sold in quantity’s of three. It’s about the best grease burger to be found in the Motor City. There are plenty of larger burger and some with piles of toppings but nothing compares to this classic favorite. Just the perfect balance of beef, cheese, onions and bun. Mmmmm.

    • JeffH

      Wasn’t that place featured in Guy Fieri’s Diners, Drive-Ins and Dives?

    • granny mae

      1 Son of Liberty,
      Sounds great but I was wondering if you have ever been up Flint way and got their Coney Islands. Angelo’s on Dort Highway used to be the best. There are several places around there now days and the last time I was up there we had to get some before we left ! No one makes them like they do up there and it is because most people think the meat sauce is a hamburger chili sauce but it isn’t, t is made of beef heart and it is to die for !

  • Wit

    The point about using a hand grinder is to keep the lines of mince in a straight line as they exit and lay them untangled into a “log” from which the burger is sliced. Each mouthful of burger then breaks down a natural fault line. As devised by three-starred Michelin chef Heston Blumenthal:

    http://www.mrmenu.net/discus/messages/18/61023.html?1193323029

  • Jean

    Nothing better than a backyard barbeque. However, one has to be very picky as to where they purchase the beef. Most beef comes from factory farms and this is not a good thing. What they feed them is awful. The beef you choose should be a grass fed cow. Cows are grazers not grainers. Grains just fatten them up quicker to get them to market months before a grass fed cow goes to market. Google factory farms and see for yourself. Anyway, once you buy from a local farmer who uses high standards in farming and has grass fed beef, once you take a bite of that burger with nothing on it but perhaps a little seasoning if you perfer you will never go back to the toxic beef from factory farms in my opinion. Visit your famers market and that is a good thing.

  • steve in AZ

    Ketchup on a hamburger? Under no circumstances. NEVER.EVER. You will go straight to Hades should you continue that practice. Grill, not griddle. I better not taste any lighter fluid if you use charcoal, or I’ll use what’s still in the bottle to set your arse on fire. Charcoal or “sweet lady propane” doesn’t matter, but you’d best not use any of them bastard gases like butane. ;)

    Mustard only.Yellow mustard.Not fancy cheddar cheese. Good ol’AMERICAN slices – two of ‘em. Vine ripened tomatoes, if you can get ‘em (yup – you gotta grow ‘em). In Texas, they used to call a burger with mayo on it a “sissy-burger”. If you’re completely secure in your masculinity,however, go for it. I’m for whatever facilitates the inhalation process! Sorry girls, you gotta prove yourselves to get a vote on hamburgers. It’s manfood. We don’t care about your opinions. Yes, you are the experts on sushi. If you’re coming over for the barbeque, I’ll pick up some sushi for ya at the ol’ bait and tackle.

    Nope- no seasoned salt. Just real salt and black pepper. Lettuce to be applied on top of the burger, then the tomato. This keeps the burger from heating up the tomato,silly. Mustard goes on the top bun. Onion slice beneath the burger. Any thing else you want with your burger goes on the side. Chips,not fries. Beer, not coke or wine.

    Sheesh – no wonder we have so much trouble today in America. Everybody trying so hard to gild the lily. Basic is BEST!!!

    • Jon

      Amen

  • Maranatha_Mark

    Dang vampires!.. Medium rare or as we say, bleeds when you bite it! Ground meat, is more prone to contaminates than just a solid piece of meat, so Medium is as cold as I would even want to try a burger or any thing made of ground meat of any kind. If you are one of THOSE people that use ground turkey instead of beef or pork, you want that turkey pattie (can’t call it a “burger”, that name is reserved for real RED MEAT – Beef, Pork, even Venison, Elk or Moose), cooked to about 170 degrees internally, anything less and you really run the risk of food poison, and that’ll put a damper on the ole cook out.

    Now for one of the best burgers I have ever eaten, was my mother’s burgers. Maybe it was because she made it with ‘love’ or maybe it was because of this. She added a large egg per pound of ground beef, and secretly added a quarter cup of chopped strong white onion and finely chopped green pepper… the reason for secretly doing this, is because when I was younger, I hated even the thought of eating onion or green peppers, so she would slip them in, while we weren’t looking. I have scince grown to like onions on my burger. Mom always used season salt and a little meat tenderizer to the mix. I have eaten her burgers on white bread (we didn’t always have buns on hand, and it was a special occasion to have buns anyway), or buns, toasted or not, and I hated mustard… the mere sight of it would send me into fits when I was younger, but Ketchup – Heniz was best, but mom made home-made ketchup which was great as well. Cheese was great – American most of the time, but chedder was good too. Lettuce was as close to a green veggy I got to when I was young. But by the time I was 10, a couple Kosher Dill slices on the burger was good. But to really find out how good a burger is, it should be eaten without any condiment at all, just the bun and burger or in the case of a Cheeseburger, bun, cheese and burger. Those burgers loaded down with condiments of whatever kind, cloud the true taste of the burger. I like my burgers made from 1/2 pound of ground round these days, and about 3/4″ to 1″ thick. I cook my burgers to medium well done. I like my burgers lean, which is why I like a ground beef of 94% lean, I just don’t like all the extra fat. If you want to use the burger spieces or rubs out there, try mixing them in when kneading the ground meat. You can pat the burgers out by hand or use a burger press. Then I like to spray the burgers down with extra virgin olive oil or Macadamia Nut oil (this was added because of the trans fat scare, but I like the fact that olive oil doesn’t interfere with the flavor of the meat, Mac. Nut oil give a slightly buttery flavor, but very good for the old ticker) After I have sprayed the burger down on both sides, I put a little more burger spiece or rub on it. If I cook on charcoal, I usually like to cut some green hickory or pecan wood about 1″ in diameter and place on the hot charcoal (wait til the charcoal is ready to cook before adding the green wood) to get that great smoke flavor (the availability of green hickory or pecan wood is one of the advantages of living in the country – Western Kentucky/Southern Illinois) I like nut woods, but sugar maple, ash, apple or oak work well too. Don’t use stone fruit woods like cherry, peach or plum, and don’t use silver, river maples, box alder, pine, cedar or spruce as these will give your food a very nasty smokey taste… basically they will ruin the meat. If you are going to use natural green woods, use hardwoods – nut woods – hickory, pecan even walnut, apple, ash, oak or sugar maple (the only maple that is usuable).

    I am not a charcoal purist though, and I am comfortable using a Charbroil Infrared grill as well, but for that great smokey flavor, the charcoal and green wood combo is my preferred method of cooking.

    When cooking thick burgers, use a digital meat themometer and cook the meat to within 5 degrees of the desired doneness, then take the burgers off the heat and place in a dish you can cover to allow it to rest before serving. The meat will actually continue to cook after you remove it, and will actually go up another 5 degrees or so after you remove it from the heat, so always take the meat off the heat when it is 5 degrees from getting to the desired heat. Most grill books have the temps for specific desired doneness of various meats. DON’T USE A FORK TO POKE OR CUT THE BURGER WHILE IT IS COOKING OR WHILE IT IS RESTING! If you pierce the burger before you eat it, you allow all those wonderful flavorful juices to drain out!

    You are now ready to dress the burger as you see fit! Of course, what I think is the best burger, may not make it into your top 10 burgers, and vice versa. Buffalo, Elk, Venison are all extremely lean mean, and if you can get some bacon ground up with it to add a little fat, and I think your tongue will dance with joy. Even extra lean beef will benefit from the addition of a couple strips of hickory smoked bacon to the ground mixture (bacon is ground with beef). Anyway, hope you find this helpful!

    • Jon

      Your mom’s burger sounds like Eddie Murphy’s “Mama Burger”

      • steve in AZ

        lol @ Jon-

        the way i recall that bit,Jon, he called it a ghettoburger – made by his Mom, with the ketchup bleeding through the two slices of whitebread. lol cracked me up then and now. thanks for the memory.

        “WE got Mc DONNo’s…”

    • JoMama

      Yup. Mom’s burger sounds like meatloaf to me. Meatloaf – not burger.

      • JeffHat

        …gotta add bread crumbs to make it meat loaf…

    • karolyn

      That’s meatloaf!

  • http://HowtoMaketheWorld'sBestBurger ValDM

    While many of you have some interesting ideas about burgers, I have to take exception to the beef burger. Since I’m gluten-free, I don’t dine in restaurants for my burgers, but make them at home. The all-around BEST burger is made from bison. It stands up very well to grilling, has a much better flavor than beef, and conducts the “smoke” flavor of grilled meat far better than beef.

    • Cawmun Cents

      Huzzah!Finally a burger purist in the crowd!Yes…nothing beats ground bison except non-ground bison.Some havarti cheese,onions,dill pickle spears,saurkraut,mustard and Cholula sauce.Ah yes…. as for a regular beef burger,heave a slab of Pastrami on it as well.None o’those pussy salad makin’s,cept a vine ripened tomato and thick slice of red onion(all proceeds straight from the garden).

    • JimH

      VaIDM, Helens drive-in, in Gardener MT. at the north gate of Yellowstone NP. has a great buffalo burger.

    • JeffH

      I used to stop at the Wig Wam Cafe/Truck stop, just N/E of Bend Oregon on Hwy 97, just for their Bison burger…it was wonderliciuos. If I was too early for a burger lunch, I’d get the 1/2 lb Bison burger with biscuits and gravy for breakfast. Bison just has a pure and rich flavor to it.

  • Jon

    The original Carl’s Drive In in Anaheim had a great burger, the “Star Burger”, back in the 50s. Regular bun, 1/4 pound medium-well grilled chuck patty, American cheese slice, crispy lettuce a thick slice of ripe tomato and red onion, mayo, and yellow mustard….very juicy.
    Back then, owner Carl Karcher was flippin’ burgers and keeping the drive in lot orderly. The first drive thru Jack in the Box opened down the street so Carl opened a drive thru “Carl’s Jr, across the alley from the original drive in. The rest is history, He later franchised Carl’s Jr and became mega rich with Carl Karcher Enterprises (CKR: NYSE) which still has a Star Buger… good but not quite like the original. CKR bought out Hardys a few years back.

    • SiliconDoc

      Oh, that’s who ****** us and made the best cup of drive through coffee ever, Hardee’s, go away.

  • DeJay

    What goes best with a burger??? Think Radar O’Riley and Nehi. When I was a kid there was onlt one kind of hamburger – with or without, fried onions that is. A hamburger, salt and peppered with fried onions and a bottle of orange or grape was the best thing going to fairs and other outings. We should be able to have a choice. Mayo? What does it do? It has no flavor. Nehi was not carbonated and I can’tfind and uncarbonated pop. I met Radar at a casino and he turned up his nose at me.

  • Barbara SC

    The best burgers in the entire world can be found on the island of St. Croix in the US Virgin Islands. Yep, that’s right, the USVI. I used to live there and one of the reasons I moved there was the quality of the burgers. It is the beef, I think, and maybe some salt air thrown in for added flavor. They raise their own breed of cows there and they wander and feed on the island vegetation. The result is the most flavorful hamburger you will ever taste.
    There’s a place called Cheeseburger in America’s Paradise on the East End of the island that makes a sublime burger with any fixings you prefer, but the real secret is the beef raised on the island, meaning that you can get a great burger almost anywhere you go there.
    I like mine with bleu cheese. Did I mention that their cheeses all come fresh from the country of origin? In this case it’s real Roquefort and it’s heavenly. But I’ve had the burgers with cheddar and they are just as good. Makes me want to jump on the iron bird and go there right now. Yum!

  • Cliffystones

    If you’re ever in the neighborhood, The Original Tommy’s Burgers. It’s a little shack on the corner of Beverly and Rampart in Los Angeles. When I was a teen in the late seventies we used to go to the movie theaters in Hollywood. We would stop at Tommy’s on the way home. Even well into the early morning hours there would still be a line of people ordering. Best Chili-cheeseburger anywhere. And buy the time you spoke your order it was in front of you, freshly cooked!

    When home cooking, quality charcoal makes a difference IMO. A good mesquite or Royal Oak brand always added that smoky flavor I personally love. And I can never have too many Red Onions on my cheeseburger.

  • http://personalliberty.com Alice

    I had a smile when I saw your radio call letters (WRNG). I thought, wrong radio. About burgers, the best burger is indeed made with grond chuck. However, the best way to cook the burger is a well-seasoned cast-iron skillet. It has to be at the proper heat before the burger is put in or it will stick. A sheen of fat does not hurt but is not necessary. I like to add a dash of Worcestershire Sauce. With the cast iron you can sear the outside of both sides of the burger and then let it cook until it is done to your liking. The skillet will maintain the proper temperature if you have the proper heat under it. I also cook my steaks that way. Amazing sealed in goodness and seared on the outside.

  • Mrs.Jilby

    Lightly butter the buns before grilling them, buttered side down first, until toasty. Flip over on the other side for a few seconds. And chop the onions and lettuce. “Steve in AZ” is right: yellow mustard. I “prove” my vote by the hundreds of hamburgers I’ve cooked for the public in Texas, where dill pickle slices are de rigueur, I might add.

  • http://www.keysinsurance.com Linda

    If you are ever in the Florida Keys, Chad’s Deli in Tavernier has the best burgers.

  • Cawmun Cents

    Whitey’s on Jefferdon Blvd.West Sacramento,south side of the freeway.

    • JeffH

      Whitey’s, I remember them…best peach milkshakes ever and great burgers.

  • Carlucci

    Pappy’s on the Katy Freeway (Interstate 10) in Houston. They serve Texas grass fed beef. They also offer Kobe beef burgers. And their chicken fried steak is da bomb…

    I had a Carl’s Jr. burger last week. A new Carl’s just opened in my neighborhood….pretty good burger.

    • JeffH

      For a fast food drive thru burger, my choice is In-N-Out Burger.

      • steve in AZ

        Excellent choice, Jeff!! NOTICE – no KETCHUP on an in-n-out burger.

        A wise ol’ man told me long ago – ketchup is for french fries, or beef that’s gone bad.

        • JeffH

          …or meat loaf…lol

  • Joe_Ks

    Chip, you almost lost me with that thing about a dollop of peanut butter on a burger. Frankly, that sounds like an utterly liberal thing to do. I regained faith in you when you said “…with cheese and some other accoutrements on top.”

    Amen to that. It irritates the crap out of me when I order a burger someplace and it shows up in front of me with lettuce, tomato, pickles and onions all on the bottom half of the bun. If I want to eat something that tastes more like a salad than anything else, I’ll just order a salad. Beats me when, where, why, who came up with the up-side down sandwich idea but I suspect there are sneaking liberals behind that, too. Remember “Everything that is up should be down and everything that is down should be up!”? They have been turning things upside down in this country so long I am convinced they have to be the culprits who first bastardized the great American Burger. Then other people just kind of went along with it just like paying for your gas before you pump it at the local inconvenience store.
    (I had some fun with that the other day. I drove up on a motorcycle, told the lady I wanted 2 gallons on pump 3 and she had to do the math to figure out how much that costs. Made my day.)

    Sokolov is right about the mustard instead of ketchup. Beats the socks off of me why any one would want brown mustard on a burger. Yellow mustard is best. Ketchup is better for weenies, right under the pickle relish. Ordinarily, I would have said “hot dogs” but you’re the one trying to start an argument.

    Sokolov right again, grilled over charcoal flaim is best. You’re right, lightly toasted regular bun.

    I remember a time in America where you could get a great hamburger all over the place, any place. Then someone came up with that “special sauce” idea and for several years you couldn’t get a hamburger anywhere that didn’t have someones idea of “special sauce” on it. Again, if I want something that tastes like a salad, I’ll just order a salad.

    I remember when restaurants made their own French fries, from scratch. You had to know exactly how to slice them, how to wash them (how many times in the right heated water to remove the sugar so they wouldn’t be limp)what temperature to pre-cook them in and for exactly how long and what temperature to final cook them in, and for how long. Cooking temps usually varied with sea level. Now, you get prefabricated frozen fries and in some places you can’t get regular French fries at all, you have to have the spices up teeny-bopper favorite “curly” fries. (Another liberal innovation, I am sure, along with the upside down salad burger)

    Ann’s Snack Bar is right about the cayenne pepper. Just a light dusting for a touch of bite in the burger. A dusting of cayenne pepper is also good on the fries if you don’t over do it. It’s also good on a baloney sandwich, in a salad, just about any where on or in anything so long as it isn’t over done. It is also great for the blood pressure. But overall, for my money, any place that serves a burger right side up with no special sauce and is capable of hearing what I order is OK with me. When I ask for extra tomato, I don’t want to find the two of the thinnest, tiniest slices from the end of a tomato that the cook could find, and I never want to find the little pointed thing at the bottom of the tomato on my burger and I don’t want a tomato that has been sliced from the top down instead of cross ways that has a little bit of that green plug still with it. When I ask for extra onions, I don’t mean 5 diced pieces instead of 3. Anybody that would sell hamburgers (or any other kind of food, like fried chicken or pizza) and not have the brains to put a few napkins with the order should be run out of business by lack of business.

    Oh yeah…. If I order a burger, fries and a soft drink, I don’t want a cherry turnover, apple turnover, mozzarella sticks, onion rings, tooty fruity punchy freeze cream or what ever that is. I just want the person taking my order to listen to me and get it right and then say “thank you for your order.

    I NEVER order a burger at a place that has two drive in windows; one to take my money and one to tell me to get out the way and pull over into the reserved parking spot for drive through customers because the next customer has a right to hand over his money as swiftly as possible.

    Long one, sorry about that, but I think I’m done :o)

    • steve in AZ

      The Wheel-In Drive-In on the NW corner of hwy’s 65 and 50 in Sedalia,MO. used to have a “Gooberburger” on their menu. Being a hamburger purist at that time, I avoided the place like the plague thru many years of driving by. Then I fell for it. The Gooberburger had peanut butter on it!! OY!! Turned out to be pretty dang good!! lol

      Don’t know if they’re still there, anymore, but most likely they are.

  • independant thinker

    Probably the best purchased burger I have had was at Oaklawn race track. They are quite large and served with onion, lettuce, tomato, and if you want it cheese. You add anything else you want.

    The BEST burger is one of my own either Bison or venison fixed by cooking off direct heat on a charcoal grill with lots of hickory wood for flavor. I put a little salt and pepper and sage on the meat ans let it sit in my special wine vinager marinade for a time before grilling. To qualify as best it has to be made in the summer when I can go to the garden and pick fresh ripe tomatos to go on and with it. Put a some lettuce (leaf not iceburg) and a little mustard and Mayo on it with a slice of cheese (melted on the burger just before done) if desired. The bun should be toasted over the hot coals just before you take the burgers off the grill.

  • JoMama

    5 Guys!!

  • i41

    The best hamburger, is one made of only American beef, and grilled or cooked on a cast iron griddle or pan. Our raised beef is a 65/35 mixture and still beats any other other blend/brand. Topped by raw onion, tomato and a little rabbit food. Still it is good just put between two slices of home made bread!

    • JeffH

      That sounds tasty.

  • Old Henry

    Chip:

    Nice fun article. Thanks for the break.

    I like to cut up a frsh Jalapeño and mix into the meat. Once cooked – grill or griddle – I put then on a bun. The bun is prepped with some mustard on the lower slice, then a thick slice of whatever onion we have, then the burger, then the Ketchup, then another slice of onion, then a slice of tomato, topped off with lettuce and the top of the bun. Cheeze depends on my mood. I do not particularly care for bacon.

    Sometimes I will fry an egg and put on top of the burger along with the other fixins.

    We buy our meat “on the hoof” so it’s usually very good and fresh.

  • http://deleted Claire

    When making hamburgers I use:

    Worcestershire Sauce
    Chopped onions
    a clove of garlic, minced
    chopped green pepper
    salt & pepper

    On the grill, I put a dollop of butter on top of the burger. If cooking inside, I fry them in butter in a cast iron skillet.

    • Carlucci

      I use worcestershire sauce, freshly ground pepper, a little garlic and onion powder, and a little Himalayan pink crystal salt when I make hamburgers at home. I’ve never used butter on a burger, but will start doing that as it sounds wonderful. Makes sense as I like to put some butter on a grilled steak…

      • Old Henry

        Carlucci:

        Sounds real good. What time is dinner?

    • JeffH

      Claire, I’m going to try you recipe next time I cook burgers…in the cast iron skillet. Mmmmmm!

    • JeffH

      Claire and Carlucci, all I can add is mmmmm good!

    • Hat

      Claire, that sounds so good. Next time I cook burgers I’m going to borrow your recipe.

      • Hat

        Claire, by the way, this is JeffH. For some reason I haven’t been able to post under my normal email and name…not sure why.

        Everyone have a safe and sane Memorial Day.

        • http://deleted Claire

          Hat—Thank you for telling me. You have a wonder Memorial Day weekend too!!!

  • http://deleted Claire

    Dang! This has made me hungry!! I cook hamburgers for everyone else, but I am not a meat eater.

  • Irena

    Slurp, slurp. All this delicious talk of burgers is enough to make one hungry:-) Aaah, now in a perfect, Internet world, our computers would be equipt with a tube system, such as what you use at a drive through bank or credit union. We could then ”tube” each other a sample our best burgers (and desserts?) from around the country. Aaah, I guess I will have to settle with drooling on the keyboard, and gleaning a few ideas from others here on how to make burgers even better.

  • chuckb

    i doubt if most of you connoisseurs have tasted a good hamburger, the grass fed beef that we eat today has no resemblance to good ground beef from corn fed cattle. that’s probably something we will never be able to purchase again. when you had that kind of hamburger there wasn’t a lot of need for all the extravagant sauces and trimmings to fool your taste buds. gone are the days.

    • Joe_K

      Yep. Same thing is true of hot dogs. There hasn’t been a decent hot dog in America since Oscar Meyer invented the cheap ground up and stuck together parts weenie. Imagine, since then, two whole generations of kids have grown up on hot dogs and macaroni and cheese, but have never really tasted a really good hot dog. This is why, such as they are, I stick with burgers these days.

      • granny mae

        Joe_K,

        Oh yes there is still agreat hot dog and you get them in Michigan. The brand name is Kogels and they are the best. My family has moved except my brother and we still buy up the Kogels hot dogs to take home when we go up there. They also have the best luncheon meats too. Most people don’t know it but Michigan has some of the strictest rules for meat as any where in this country and I promise you Kogels is the best. Wish they would start shipping to other states. In my opinion the natural cassings is the best !

  • http://www.spiritjewelry.info Suzanne

    The best burger would be if you rounded up all the Bilderbergers, tied them to stakes and burned them to a crispy crunch.

    Other than that, make mine bison!

  • Brad

    not much time to comment. you made me hungry starting burger apetizer and pulled pork for tomorrow. I’ll start my new diet tues.

  • DurangoKid

    If ever in the Phoenix area, try the Heart Attack Grill in Chandler, Arizona. It is a hospital themed burger with a resident ‘doctor’ and some of the most beautiful ‘nurses’ who you hope will give you mouth to mouth resuscitation if needed (if you get my drift). Google ‘heart attack grill’ and look at the photos and videos. Awesome burgers.

  • wllharrington

    Putting ketchup on any meat is like pouring red colored Karo syrup on it. If you put a slice of tomato on the meat and pour high fructose corn syrup and cornsyrup over it you have the substitute for ketchup aka catsup.

    • granny mae

      Not at my house ! I make my own catsup and there is no corn syrup in it! Never. The pretty bright red color is from the separate steeping of the vinegar and spices I put in it ! UUUUMMM Good !

  • http://mine ray

    i put all this in my personal recipe file thanx chip.

  • Alan Esworthy

    After trying lots of different ways to fancy up my burgers, I’m now back to a KISS [1] burger philosophy. Ground chuck, 1/4 to 1/3 lb. per patty, hand formed to be somewhat large around and thinner in the middle than the edge to adjust for the shape change while cooking. High quality but otherwise plain buns, lightly toasted and lightly buttered. I cook the burgers to medium rare over medium-high heat on a ribbed grill pan on the stove, flipped once and with a not too large slice of cheddar laid on just long enough to get melty. I normally like extra sharp cheddar but for burgers medium sharp seems to work better. Swiss, Havarti, Jarlsberg, or Fontina are pretty good but I don’t always have those at hand.

    As for condiments, that’s according to whim. If you like mustard, that’s OK by me but I don’t like it on burgers, nor pickles which in my book belong on the side. I usually just add a small amount of ketchup, sometimes a small amount of mayo but only when I also add lettuce and tomato which is only occasionally. It’s not always easy to find good tomatoes, and lettuce by itself doesn’t work well. I’ll give fresh spinach a try – that sounds good! A very thin slice of onion, preferably red. Coarse salt, freshly ground black pepper, preferably Lompong but Tellicherry will do.

    I can eat three of these beauties and go to bed fat and happy! I enjoy all kinds of food but there’s something about a nice, juicy burger that’s hard to beat.

    1. Just in the off chance somebody doesn’t know it already, KISS stands for “Keep It Simple, Stupid!”

  • Alan Esworthy

    Oh, yes, an afterthought. I use bison for other things *because* it has so little fat and such a nice flavor, but it is far too low in fat for a good burger.

  • jopa

    Joe K;When it comes to hot dogs there is only one I truly like that is made by a company called Vollwerths in Hancock Mi.My favorite are the natural casings cooked on an open fire that have a popping sound when you bite into them.They taste today just as good as they did fifty years ago and I even order them online every now and then.

    • granny mae

      jopa,

      Finally something we can agree with!! LOL ! You are right about the hot dogs in Michigan. My favorite are Kogels and the natural casing is the best. Are you familiar with the Michigan coney Island ? Best in the world. You can get them mainly around the Flint area !

  • http://personalliberty.com thomas

    As for dog-burgers, pitbulls are the worst.

  • Lex in Las Vegas

    Lettuce is under rated. Always put dry leaf lettuce next to the bun. It provides a barrier to help keep the the bun from getting soggy from the burger juice, even with a well toasted bun. Chopped lettuce on a burger is useless. Think about it.

    • Cawmun Cents

      Butter will do that without sissy salad makins’!

  • i41

    Ground buffalo taste just like a blend of antelope deer 50/50 blend. I still want true American beef. Make no difference if it a hamburger, a bowl of chili or a steak, Buffalo ranks right up with turkey, jackrabbit, ostrich, grouse, or pheasant, still needs to be beef!

    • Albino.

      Yer you eat that corn feed American beef…. Sounds tasty!

  • Core

    When going into Mississippi, via interstate I55, heading south from the western part of TN, I forget how far into MS it is.. but I believe it was the first pilot on the right, there was a burger joint right next to it that made these great burgers. I’d always always stop there to eat. Delicious burgers.

  • Hoss

    Just returned from my second home IN NOLA and had an Igor burger at Check Point Charlie’s on Decatur Street in the Quarter. The best one I have ever had.
    Also the popler’s are good too.

  • Mike

    Peanut butter! If you are in the thriving metropolis of West Lafayette, IN. Stop by the Triple X and order the Dwayne Pervis. They use Ground Sirloin. It has PB and I personally have ordered it once. That is enough. That is a waste of PB and sirloin! Never again.

  • cliff bennett

    well i grew up in cleveland ohio and was raised on manners big boy (also known as frisches and others) kind of like a big mac 2 patties a middle bun amer cheese and t island dressing with more mayo awesome we also loved brats and hot dogs with brown mustard and really dont remember anyone doing the yellow stuff ans esp not on burgers (yuch) it was mainly used in mac and pot salad after 40yrs in clevburg i moved to austin tx and discovered the wonders of jalepenos. cayenne pepper and smoking meats..so i do the following i do a smoker sometime but most times my gas grill i use a variety of wood chips ( hickory, mesquite,pecan,apple,etc) to flavor the meat i do a 80-20 chuck mix from heb season with weber goumet burger mix(it rocks) then let it sit for 30 mins fire up the grill to about 500 deg sear both sides and cook to about med well(sorry med rare is like eating raw meat) still moist and garnish a number of ways my fav is austin chipolte steak sause and sweet pickle relish sometimes grilled onions sometimes raw always sweet onions

    • granny mae

      OK, the grill is warming up and there is a side burner for the iron skillet. We have everything you need for the burgers so come on down and do your own ! There will be Nehi grape and orange, iced tea and cold beer to drink. Come on down ! see ya !

  • Leland

    I clicked in for the poll results, which you dont show.

    So much for this new site.

    Leland

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