cheezhead

Just looking for some tips. I always cook em on the grill and they come out like a frisbee. What are the secrects to make them big and juicy? I never smash em either.

rockzilla

Don't overcook them. If you shape the patties nice and big and fat, then cook em' over low heat until the middle is light pink (don't be afraid to cut one open to check) they won't dry out.
here's my recipe:

1 lb lean ground beef
2 eggs (to keep the meat stuck together)
1/2 an onion, minced
2 tbsp crushed red pepper
salt, pepper + cayenne pepper to taste
1/2 cup bread crumbs, optional (to thin the mixture out)

this'll make 3-4 big-ass burgers. I like making burgers that you have to dislocate your jaw to bite into, so you might want to make them smaller if you're cooking for children or the elderly.

hotdogg

No leaner than 15%(that is 15% fat content)...use fresh (never frozen) chopped beef...Ad nothing but a little salt and pepper...Hand roll your burgers, very gentle as to not squeese out any juice(pattis should be about a half pound each and about one inch thick)...broil over a hot grill (I'm partial to charcoal), flip them over only once(this takes some experience to get the correct doneness)..Never press on them...In about five to eight minutes you will have the best tasting juicy medium to Rare burgers...then add your fixin's