re: Let's hear your fresh burger recipe.

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.

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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.

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Interesting. How do you ensure it is "loosely formed"? Is this just a function of how little you work it with your hands or is there a certain technique to forming the burgers?

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Press an indention in the center to help the burger shrinkage.

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I've been doing this lately and definitely recommend it. It helps the burger finish to an even thickness. Although, I should caution that it can be overdone.

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.

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Interesting. How do you ensure it is "loosely formed"? Is this just a function of how little you work it with your hands or is there a certain technique to forming the burgers?

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I pick up the amount of ground meat I want and just form it into a burger shape lightly. I don't work it much at all.

Yes, I usually only season the outside of the meat. I added some Hatch chilis to some burgers not long ago. Good, but I had to work the meat more to do it. I could tell the difference in the texture when cooked. Should have just used them as a topping instead.

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Is there a group of Asians staring in your window?

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