"Day Dreamer" > wrote in message
...
> 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!

I agree with the others who suggested using ground beef with a higher
fat content. A lot of the fat will cook out of the burger but you
should wind up with a juicier, more flavorful burger. I would try
experimenting with different fat contents until you are satisfied.

In the early days of Mc Donald's, they used meat with 19% fat.