85/15 for plain burgers, 90/10 if I know I'll be adding sauce.
http://www.smsguns.com/images/Meat%2...urgerPress.jpg

we had these last week. BEST. HOME. BURGER. EVER.

http://therecipecritic.com/2013/06/g...ranch-burgers/

You broads made me go to the store and get stuff for burgers tomorrow!

They will be grilled over charcoal.

I'm partial to Cavenders seasoning.

That... bread crumbs... lean meat... just a lot of terrible advice for a good burger.

Thread.

A pinch or two of bread crumbs jack wagons.

I concede on the meat fat content only because I loathe the shrinkage and flare ups of anything less than 80/20. I haven't seen a big difference in 85/15 and 80/20 as far as juicyness given the amount that melts out in 80/20. Like I said, I really like the 90/10 we get from Sam's, so i'll use that if I know I'm adding more than cheese, and I make sure i don't overcook.

egg...bread crumbs.....**** that.

Yes, no eggs, no bread crumbs. If you're going to make spaghetti and meat balls, then OK. And we don't need french onion soup mix in the hamburger meat. Just buy a nice vidalia onion and put a slice on your burger. Keep it simple.

Okay, you guys convinced me, I gotta grill some burgers tomorrow and try something a little different. But something that makes burgers really great I get tomorrow.....the first batch of Iowa's BEST, Grimes peaches and Cream Sweet Corn! Yummy. :D

It's summer time folks.

A really good burger. 80/20, or ground sirloin and 80/20 mixed. Salt, pepper. Form into 1/3 to 1/2lb patties. Place an indentation in the party center to avoid oval burgers. Cook over coals to medium, turning once.

That's it. That'll produce a great burger that actually tastes like a burger, not a marinaded melt or a meat loaf.

Oh, and I love a fried egg on my burger, but no egg in my burger

Finally, someone sane joins the conversation.

Worcestershire is great on burgers before grilling, you have to admit that at least.

You can make your patties any way you want, but if you're not cooking them over an open fire with lump charcoal and hardwood chips you're missing out. I cook my steaks that way as well.