re: What is something “easy” to cook that you struggle with?

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The normal ground beef (usually around 80/20) with seasonings mixed in and an egg or two to bind. Maybe I need to leave out the egg and just let the meat bind itself. They always taste good, just tend to have a few not stay whole. ETA: Sometime I use bread crumbs to bind as well, never seems to work well.

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Not trying to offend you, but adding eggs and bread crumbs you’re making meatloaf, not burgers.

Key to a good burger is not to overwork it. Divvy up how many burgers you want per the amount of meat you have, lightly form into a patty, salt/pepper both sides.

Easy way to divvy up, place the ground beef on a sheet of foil, lightly flatten it out until it’s even thickness, then portion out your patties.

Here is my fool proof stovetop rice method. I use Mahatma extra long grain white rice. I rinse the uncooked rice with warm water in the same magnalite pot I cook it in until the water is clear. I then add enough water over the top to reach the first joint in my index finger. Add just enough salt for you to be able to slightly taste it on the spoon after stirring, then add about a half tablespoon of butter per cup of rice. Cook over high heat and when the butter melts, give it one good stir to mix everything. Once enough water has boiled out to where it's not covering the rice anymore, lower your heat to the lowest setting and put a lid on it for 25-30 minutes. Turn off the heat and leave covered for an additional 5 minutes. When you take the lid off, the rice will be perfectly cooked, not sticky and each grain of rice will be separate.