re: What's your go-to, crowd-pleasing burger recipe?

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What's your go-to, crowd-pleasing burger recipe?
The best burgers are made on the flat top or cast iron, not grill imo

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I've been doing griddle burgers, two quarter-ish pound patties with s&p flattened wide and thin, cooked on one side, flipped and topped with a slice of American cheese to melt while finishing second side. Melt butter, brush on both sides of the bun, and grill (like you would a grilled cheese) at same time as meat. Make sure your meat enough fat in it, I wouldn't go less than 85% lean. Really lean meat burgers are like diet sodas to me, if I'm already cheating I might as well enjoy it more.

Truly mind-blowing burger topping...peanut butter and jelly.

The very thought of it made me ill. But there's a local burger joint that serves them. I usually opted for the fresh jalapeños, sriacha mayo, and jalapeno pimento cheese burger, but I reluctantly tried a bite of my wife's (no pics) PB & J burger. Holy crap, I can't order anything but it now!

Back on topic, at home I opt for Kosher salt & pepper, and a little bit of Worcestershire sauce. Grilled on the Egg, poking a hole in the patty just before cooking. Flip once the juices gather on the top and that's it. Each side one time, don't over flip or smush.

I haven't done the PB&J at home, not sure JIF would work, might need some high $ PB.

S&P is the primary method. I mix up a rub for mine and it comes out great.

Salt
Pepper (fresh ground)
Mustard powder
celery seed
chili poweder
paprika


I don't measure, but it's predominantly S&P with the other four ingredients there to add a bit of flavor. I'd put my percentages at 50% salt, 30% pepper and 20% the rest.


Downvotes are soon to come, because purists hate anything other than SP


As for meat I mix equal parts chuck and sirloin. I "mix" it with a spatula by cutting it together. Actually mixing will make a dense, tough burger.

Diced japeno peppers and a block of peeper jack cheese cut into small cubes mix it in with some ground deer meat made with ribeye trimmings. Put it on a charcoal grill and you got something

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jalapeno pimento cheese burger

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Yeah there's a place here that does that too. One of my favorites.

I typically get 80/20 or 85/15 for burgers. Anything else is too lean. My wife and daughter don't like thicker patties, so I make them little 1/4 pounders in a burger press, and make myself a couple of 1/3 or 1/2 pound patties so I can have a thick leftover burger for lunch the next day. Sea Salt, fresh ground black pepper, over hot coals. And instead of poking a hole in the middle I just squeeze an indention into it. But I may try the hole next time.