80 or 85% lean.

Make balls slightly smaller than a tennis ball, do not pack meat tight. flatten out balls into patties, with the center slightly thinner than the outside (center swells when it cooks). Again, you don't want the burger packed too tightly. It just needs to be tight enough to not fall apart. Dust both sides with lawrys seasoned salt.

Cook on hot grill (350+ deg) with lid down, turning only once. Five minutes per side. Do not press down on patties at any point.

This. A nice thumb print in the middle prevents baseball burgers

I think she wants you to spit on your meat.
How can you make any pudding, if you don't spit on your meat?

Old Bay is a wonderful seasoning. Besides being a must for seafood, crab and shrimp, it's also great on chicken and in ground beef. Simple burger recipe, very similar to what I do:

http://www.oldbay.com/Recipes/More/M...d-Burgers.aspx

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Makes me want a burger!

They just had a segment on our local news about stuffed patties and the key is to put them together the day before and put them in the fridge so the solidify and they won't fall apart when grilling.

I do this with about a 1/4 t garlic powder and 1/4 t onion salt mixed in per pound as well.

Girl I dated mixed campbells mushroom soup into the ground beef.. The patty fell apart but was super juicy and delicious when grilled. Just wrap the patty in bacon so it does not fall apart and it is perfect.

this and a 5 hr soy sauce marinade is pretty much as good as any imo

I also think we're very lucky here in KC. We have top quality beef, and we're spoiled with the quality of beef we get here. One of the reasons our burgers kick butt is we start with top quality beef. That's not the case everywhere in the USA.

There's a lot of bad advice in this thread.

I'm guessing you're referencing the ridiculous overseasoning?

Good beef needs salt and pepper, period.

LMAO

Salt pepper. A smidge of Italian bread crumbs. Patty into a small baseball size. Party quickly. Meaning don't over work it. Just smash in two or three times and be done.

50/50 sirloin and chuck.
Piping hot grill. Good charcoal. Put lid on about halfway through the 2nd side to get a little smoke in there.

Rest 5 min.