How do you prepare the perfect burger patty?

[gpugliese]

High fat ground beef, salt, pepper. Sometimes I'll make two thin patties, place a medallion sized piece of gorgonzola or another cheese in the middle and gently press the two patties together, pinching the edges to form into one patty with the cheese inside.

The less manhandling of the beef the better, and never ever press when on the grill!

[massphatness]

I throw an egg into the ground beef to keep the meat moist and help retain it's shape. Then, I generally mix in any number of spices depending on what I'm looking to acheive ... big fan of garlic and something to give it kick: cumin, hot pepper, etc.

[Catfish]

Originally Posted by massphatness

I throw an egg into the ground beef to keep the meat moist and help retain it's shape.

I use ultra lean fresh ground sirloin and cook it nuclear heat till mid rare. Seasoned 1 of 3 ways; Lawry's garlic salt and black pepper, Montreal steak or TGI Friday's burger seasoning.

[acarr]

Originally Posted by gpugliese

High fat ground beef, salt, pepper. Sometimes I'll make two thin patties, place a medallion sized piece of gorgonzola or another cheese in the middle and gently press the two patties together, pinching the edges to form into one patty with the cheese inside.

The less manhandling of the beef the better, and never ever press when on the grill!

This is also a great technique to use with a green chili in there. They are fabulous with a burger.

[doctorcue]

I also do the fresh ground (20-30% best) with salt & pepper... but I add a dash of onion powder.

Damn... I want a burger now!!!