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My hamburger motto is always simple is better.
Meat - I like ground sorloin mixed with ground bacon at about a 4:1 ratio,
& they have to be done on the grill
Seasoning - about a table spoon of garlic butter(recipe below) in the middle of the patty, and only salt and pepper(crushed black & cayanne) on the outside.
Condements - either Stone ground mustard, lettuce, tomatoes, pickles, green chiles & enough cheddar that sticks to the plate, or mayo, sauteed mushrooms & onions with swiss.
Homemade garlic butter recipe:
2 sticks REAL butter at room temp
6-10 cloves garlic (to taste)
either cilantro or Basil depending on your preference to taste.
1. mix all ingredients in a bowl
2. then using saran wrap make (2) 1.5" diameter cylinders of butter.
keeps about 2-3 weks in fridge & a couple months in the freezer.
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