we dont all have our moms to clean up after us jim

yours cleans up after me kid

second do a blend get some ground chuck ground shortrib ground beef butchers will blend it for you just pick out the meat

ive messed around with seasoning the meat itself and then season it when you sear it, i dont really see a difference, just dont make them too thick and make it medium rare, i dont make alot of burgers but maybe a malibu type seasoning with pepper and garlic could be pretty good on top of it as it cooks

a thankless task

ive also added a lil worcestshire sauce and mustard powder to the ground beef its okay

however we all have thrown your mom a towel to clean up with after we were done with her

ate too many snyders mini pretzel sandwiches burger gonna have to wait til tomorrow

almost feel nauseous gonna have to smoke weed to alleviate my stomache

vwls still has time to help make my burger amazing

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sonatine, Vwls with one L dammit

http://i.imgur.com/6zrni.gif

Am I too late? Sorry if I didn't get here in time. Just got home from Cali.

For the future though, here are a few burger jewels:

1) If you're feeling gourmet, try going to the butcher and having him grind the hamburger meat for you fresh from good steak.

2) If that's too expensive, buy course ground, fatty hamburger meat. Like 85% is good. It makes them juicier, and honestly, you're eating burgers. Who cares about saturated fat. You want it to burst when you bite it. With the fat content correct, you can grill without ending up with dry patties.

3) Try making the patties thick and stuffing the middle with chopped jalapenos and onions. SFgood.

4) Make sure not to handle the meat too much - it makes them tough.

5) If you don't want to stuff them, definitely sauté some onions in olive oil with salt, pepper and a touch of fresh garlic. You can lay those onions on top before serving. I also like to fry sliced mushrooms in with the onions sometimes.

6) Avoid the urge to press the burgers while you're cooking them - it forces the juice out.

7) If you're going to melt cheese on top, use good quality cheese, not the fake shit. The better the cheese, the more intense the burger experience. There were some good cheese suggestions in this thread... all except for the "American cheese" comment. The only thing "American cheese" is good for is... well... there isn't anything. There's just nothing that can't be made better with real cheese. Also try blue cheese burgers for a change of pace.

Other tips:

- Season the meat before cooking. It's about 1/2 teaspoon salt and 1/4 teaspoon pepper for every pound of burger. I like garlic in mine as well. Avoid other seasonings especially that horrible product "Lawry's Seasoning Salt." Ugh.
- Turn them once only, just like with steak. - Never overcook. Similar to a steak, if you cook it too long, it's ruined. You can poke it with your finger to see where it's at... obv the meat becomes firmer as it cooks.
- If you're frying, cook on medium high heat.

Other than that, go crazy and be creative. There are hundreds of combinations to try with burgers.

first dee snyder helps jon rich make an amazing 7 up commercial

then he starts an amazing pretzel company

guy is fucking remarkable