Let's hear your fresh burger recipe.

I buy high quality ground beef. Then salt and pepper a bit and mix lightly. Course salt and pepper on top. Grill.

I normally just eat a burger with chips, but homestyle potatoes could be good.

Top with lettuce, tomatoes, avocado, bacon, serranos, and a fried egg.

Generally, I don't like burgers will all manner of seasoning in the meat. Doesn't need it and in order to mix it in, most people overwork the meat which ruins it for me.

Loosely form the burger. Do not pack it. That's the secret to a good burger right there. Press an indention in the center to help the burger shrinkage. Season on the outside if that's what you like. Grill or cook in a cast iron skillet. Top with whatever you want.

Ok i'll bite- I make a turkey burger and use everything you would use to season chili- chili powder, a little cumin, Chipolte Tabasco, salt. Mix and form into 6 oz patties. Turkey's nice because it doesn't shrink up quite as much.

My wife won't eat beef, so if I want a burger, this is pretty much what I cook.

I loosely form a big 8oz patty with freshly ground beef and season with salt and pepper. I cook it like I do a steak. Sear on a hot cast iron skillet to get a nice crust and cook in a 500 degree oven for about ten minutes. Gives me a perfect medium well burger every time. I honestly think that the less you mess with a burger the better. Oh and I cook it on a rack in the oven so it doesn't cook in it's grease. I think having it ground not too long before cooking makes a big difference.

That Siracha/Mayo sounds freaking amazing dude. I'm trying that this weekend.

Since most are not giving you what you want, I'll share one of mine that always gets complimented by everyone that has them.

I start with 85/15 ground.

For seasoning, whatever cajun seasoning you like and few dashes of L&P and a few dashes of Tiger Sauce. Lately I've been mixing BBQ sauce into the meat before cooking, and people have liked that as well. I use Sweet Baby Ray's Honey. Last thing I add is the Butt burning Hot Sauce sold at Fuzzy's Taco Shop. This is my new go to hot sauce for everything. Cover them with melted Colby Jack on a sweet bun, you won't have any complaints.

I have two burger recipes that I use depending on my mood.

1. 80/20, salt and pepper, bacon grease, cast iron. Top off with American cheese, bacon carmelized red onion, and horseradish garlic mayonnaise. Serve on a TOASTED (you need to toast it to take out some of the moisture) Hawaiian sandwich roll.

2. Calandro's sells ground up tail from beef tenderloins. Salt and pepper, very careful mix. 4 mintues on each side so that its still pretty blooding inside. I usually do a Vermont Cheddar and carmelized onions with some mixed greens with a little balsamic vinegrette. I tend to use the Hawaiian rolls here too. This is little more like a steak burger.

Again these are two different ways. One is a little more down home than the other.