re: Hamburger Recipes

I've heard that putting a piece of butter in the inside of the burger is the way to go, but I've never actually tried it.

I buy my ground meat at Calandros- its pretty good - I like ground chuck for burgers - I never use egg or breadcrumbs - I just season the meat with a litte Tony's, some black pepper and my secret incredient- which is the little packet that says "garlic and onions" - its dried and it comes in the Wick Fowler 2 Alarm Chili Kit - I use the mix to make chili, but I never use the dried onion and garlic, because I add fresh onion and garlic - I save the packet and use it in my burgers - it gives them a similar flavor to the onion soup mix, but not as strong, much better I find.
Now that I've moved to New Orleans, I've seen dried garlic in the store, so maybe I can make my own - I could always find the dried onion, but never the garlic. Garlic powder doesn't do the trick, you need the flaky stuff.

Okay so I think I have settled on using chuck roasts for grinding. They seem to produce the best burgers. Maybe it's the fat content that keeps the burger from drying out? Whatever it is, I really like the taste from ground chuck. I've used it in burgers,lasagna, even sloppy joes. I just haven't been able to bring myself to grind up ribeyes. Maybe one day if I get bored.

Didn't read this whole thread, but here's what I enjoy.

2 lbs of ground sirloin
1 egg
1/2-3/4 cup of crushed corn chips
crushed garlic
A1 steak sauce

Mix, cook medium, serve on kaiser bun with cheese of choice.