Originally Posted by BigBeauford (Post 16758146)

80/20 fresh (Steve's Meat Market in Desoto is my goto when I host)
Rolled into balls about 1/6 lb each
Use stick butter and apply liberally to my griddle
Egg Buns I apply face down on the grill in the butter to toast
Place hamburger ball on grill; use a piece of waxy cardboard (think of like a poptart box) set on top of ball and press on top with a potato masher
Sprinkle Freddy's seasoning
Flip after about 2-3 mins, slap on the cheese
Stack 2 cheesed patties on each other, place on bun bottoms that are plated, and place bun top on

Hard to beat this at home.

Originally Posted by scho63 (Post 16758593)

When I lived back East and grilled a lot, I would mix minced chopped onions and red peppers to the burgers, some Worcester, salt /pepper and dijon then mixed and form. The key was making sure not to leave chunks of veggies or else burger fell apart.

Cheese added at the end for a light melt

I also loved to make lamb burgers with mint, oregano, cinnamon and feta pieces. Would do a yogurt dill sauce with cucumbers as a sauce.

Originally Posted by Megatron96 (Post 16759005)

:drool:Sounds yummy