Carol in WI wrote about hamburgers:

> How do you make yours? Carol In WI

Pretty much the opposite way that Sheldon says he makes his. Select a chuck
roast with a decent amount of fat. Grind it, add whatever seasonings I feel
like adding before shaping into patties (1), shape it, add whatever
post-shaping seasonings I want to add (2), and cook the patties however I
want to cook them (3). Put onto a bun (4) and add condiments (5).

(1) The pre-shaping seasonings are usually just salt and pepper, but I've
also used onion powder, chili powder, or curry powder. I've put ricotta
cheese or red miso in at this point also. I should mention as an aside,
that you can make burgers from uncooked meatloaf, but that's a whole
different topic.

(2) Handle the meat as little as possible in shaping into patties. Don't
squash it into patties, just lightly shape it. The post-shaping seasonings
can include Parmesan cheese, more black pepper, or anything else which will
either be enhanced by the direct heat which it will encounter or which will
at least not be adversely affected by that heat: For example, any kind of
herb would be a mistake to put on the outside of a burger, because the herb
would burn.

(3) I'm not a purist when it comes to cooking method. Grilling, broiling,
and pan-frying (especially in butter) are all acceptable to me, as long as
there's adequate heat to brown the meat. I don't care for burgers cooked
over low heat, although I read a restaurant review which favorably commented
on a steamed burger -- ugh!

(4) I like to use Kaiser rolls, but most any good roll will do. I've even
used toasted pita bread with good results. Toasting the bun is definitely
worth the effort.

(5) Tremendously mood-dependent. I like the Burger King Whopper combination
of onion, lettuce, tomato, and mayo. But I also like steak sauce, or
barbecue sauce (gotta have pickles on this one), or chili, or chutney, or
olives (especially with lemon juice), or...well, you get the idea.

Bob