Yeah, I didn't think that was the right word I just couldn't remember what the right word was.

It's a barrier. Cream cheese itself doesn't absorb into the bread and also doesn't let liquid pass freely through it. So it a) tastes good and b) keeps blood and juice out of your bun.

buy hamburger that is already shaped into a patty.

cook it.

eat it.

win.

I made burgers last night. 1 lb beef, some old bay, some kosher salt and ground pepper, dash of worsh sauce, mix it up patty it up, grill it up with some velveeta on top at the end, regular old cheap white fresh hamburger buns, little sliced vidalia onion and Arkansas tomato on top, dill pickle chips on the side. Made three great burgers, 1/3 lb ea. Corn on the cob and Guys BBQ tater chips, and some cole slaw.

What's not to love?

I've found the "loosely formed" burger to live up to its billing.

If one purchases burger that's already too packed, what then?

Re-grind?
Throw it at that Hellraiser guy?

You should try throwing a bun around that thing.. damn that really is good!

Don't regrind. When you start forming your burger it'll loosen up.

Also, if you're talking about the pre-formed patties, one shouldn't purchase pre-formed patties.

Don't buy those. Those are crap. They're too packed.

You should also think about seasoning it.

There are still IGA stores? I used to cut meat in one when I was just a lad.

There's a bunch of IGA stores in Western Missouri.

There's a couple IGA stores out in the country in central florida too. Best damn smoked ham hocks I can find anywhere.

at Bob's IGA

Do the Bob Bob

Yeaaahhh

<iframe width="420" height="315" src="//www.youtube.com/embed/kjw_pyQxqks" frameborder="0" allowfullscreen></iframe>

100% BEEF - 80/20
SALT.
PEPPER.
FLAME.

GO BACK TO RUSSIA, YOU COMMIE BASTARDS.

Having said that -

2-1 ratio ground beef to ground pork.
Salt, celery salt, gates spicy rub.
add an ounce of hot sauce.
Add black mole sauce.

Serve on french baguette, cut to size and pressed on flat top.

A-may-zing.

****ing bread snob. just use a 99 cent package of white burger buns, you fascist!

The wife and I did the same thing last night.

80/20 ground chuck, old bay, worcestershire, salt and pepper. We cooked them on a cast-iron skillet.

Mine had mustard, pickle and onion. She used mayo.

Damn, they were good!

I prefer the cheap buns. I don't make super thick burgers and hate having every bite by 75% bread.