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I used to work as a line cook at a brew pub so I know about 50 ways to make a burger. First off, having good beef is really important. If I'm making burgers I usually buy the grain-fed 100% Angus ground beef. I use a bit of egg as a binding agent and a dash of Johnny's Seasoning Salt in addition to tossing in some fresh ground pepper. From this point you can do 1 of 2 things: you can form normal patties, or you can form 2 smaller patties, place something in between them and seal them together to make stuffed burgers.
Stuffed burger suggestions:
green chile and pepper jack cheese
grilled onions and barbeque sauce
blue cheese and bacon crumbles
extra-sharp cheddar and grilled onions
(Or use lamb instead of beef and stuff the patties with feta)
A regular burger can be topped off several ways:
blue cheese dressing
bacon
blue cheese crumbles melted (we called this Krypton-style)
canadian bacon
fried egg
grill mix (peppers, onions)
sauteed mushrooms
pepperoni
mozzarella
extra-sharp white cheddar cheese crumbles
sauteed onions
cheddar cheese
My preferred burger? A cheeseburger topped off with a slice of Tillamook cheddar cheese on a fancy hamburger bun with secret sauce--no burger set.
Secret sauce recipe:
1 part mayonaise to 1 part Gulden's Brown Mustard. Add horseradish to taste. (Proportions vary by preference, experiment until you discover the proportions you like best)
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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