chop up raw bacon into lil pieces. Add it to the hamburger. make hamburger into patties.
Toss on the grill. **** YA **** YA

Thank God - some !@#$ing sanity in this thread.

The rest of you are making grilled meatloaf.

Kosher salt, coarsely ground black pepper, 80-20 beef - done.

Yes, the thumb-print in the middle is a must; nothing worse than baseball burgers.

High high high heat until until the flare-ups start, then I go ahead and drop the lid. Some guys will say never drop the lid and just use a spray bottle to keep the flares down but if you leave all your vents open (including the top), you get plenty of draft and don't 'steam' the burgers. One flip after 4 minutes; repeat the above process.

I've moved back to American as my cheese, while still on the grill of course.

A trick I absolutely love is cream cheese on the bottom. The cream cheese is an emulsifier that keeps the juice from running into the bottom bun and making it a soggy mess. Lot of folks use Mayo instead, but cream cheese is just richer and better.

And another tip - if you can't find tomatoes from a garden, look for campari tomatoes from the grocery store. Those are the only halfway decent grocery store tomatoes I can find anymore.

I've had variations of that burger which *ed- were (good grief)pretty good, but honestly, i'd rather have an all beef burger unless we're doing breakfast... or when you're talking about some kind of italian or middle eastern dish.

SAMUEL JACKSON KILLED TRAYVON, SAID HE'D KILL TEN MORE JUST LIKE HIM

Just like everything else to each his own. You can find better tasting BBQ than that which wins at the competition. There are no rules, if you like it, do it.

Personally I always cook burgers outside on the grill. I use 80/20 mix in a bit of Montreal Steak seasoning some crushed garlic a little worcestershire and lately stuffing them with some good Blue Cheese.

I doubt any of you chow hounds would complain and would be more than likely asking for 2nds.

Aww, i give...

This.

This. Right. Here

I really like using montreal instead of salt and pepper....and cheese (blue is also my choice for burgers)+ bacon with onion garnish

I agree with the 'keep it simple' theory....too many ingredients detracts from the core tastes......

Good beef doesnt really need Worcestershire , IMO, but like for ground turkey I do use it

Cruelty free with soy cheese.

Does that work? Does the bacon cook enough?

When working with 90/10 grass fed beef, that might add a nice injection of fat.

It's not the "emulsifier" that's keeping your bread from getting soggy. If that was the case you could create an emulsion from vinegar and oil and it'd keep the bread dry (it won't).

Little Ron's IGA can go a long way towards helping a guy seem like a grill master.

Ron's does have some good stuff.

I like to salt and pepper the burgers prior to making the patties. You also need to be very gentle when making the patties, I like mine to be closer to 1/2 lb than 1/3 lb.

Get the grill as hot as possible, just like with a steak getting the grill to 650 degrees or so will make the burger much better. Then cook it like a steak, I will put it on for just under 4 minutes, flip once and then shut down every vent and take them after another 4 minutes. Next you need to let the meat rest for 5-8 minutes before serving them.