What's your best burger recipe

Before all this Corvid 19 BS, I was going to make a poll on what's everyone's favorite burger joint. Seeing how we're are all stuck at home, I'm more interested in hearing what's your best hambuger recipe ?
I like to use 50% beef and 50% pork with about 20% sausage. Sauteed onions and garlic.
1 egg, a drop of milk and bread crumbs. Salt and pepper to taste. BBQ to med rare.
Other then over cooking them, they come out pretty good.
I'm sure someone can win me over with a killer burger.
What's your secret ......

Be Safe
Kerry

I've gone to 100% ground pork for burgers. In addition to egg and spices I add about 2 tablespoons of fast cook dry oatmeal when mixing everything up, Form the patties and let sit on wax paper for about 10 minutes before frying or BBQing. Keeps the moisture in.

I go 100% medium or lean ground beef (or better yet, ground sirloin with a bit of extra fat added) and I mix NOTHING into the patties. I used to add eggs, bread crumbs, dijon, worchestire sauce, etc etc... They tasted good but the texture gets all messed up. Now I mix the meat as minimally as possible, form a loose patty, and sprinkle with a spice mix of onion powder, garlic powder, mustard powder, smoked paprika, cayenne, salt and pepper. I also find that burgers are best on a cast iron skillet rather than the grill. If I end up grilling burgers I have to pack the patties a little tighter. Oh and press them thin so they cook fast and squash a little divet in the centre so they don't puff up too much with cooking.

If you haven't tried burgers made simply with great meat and your favourite spice blend - do it. You're welcome.

Dammmmmm. Its 11pm and im hankering for a hamburger now🤤

Trimmed venison,(no silver skin,tendons,fat)mixed with beef suet and bacon!
3/4 lb. venison,1/4lb. suet, 2 strips of bacon= 1lb. Makes (4) 1/4lb.burgers done on the grill.
Fantastic !! Nice and juicy! Beats any burger joint burger hands down! Try it,you'll like it!!🙂

1/2 moose ground mixed with 1/2 bear ground
A couple shots of jerk marinade depending how spicy you like it
1 egg
Enough corn flake crumbs to hold it together
Minced onion
Minced garlic
Montreal steak spice(a couple good shakes,more if you like)
Form into tight patties and chill
Grill over a smoky fire or bbq
Do not overcook..should still be juicy. I like them on toasted ciabatta buns.
Enjoy with cold beer and good friends

Always enjoyed moose / venison burgers. Thanks for the input

If you want your burgers to come out like they do at your go to burger joint(not talking fast food here) you really need to try this recipe at least once, they are called "Smashed Burgers"
https://www.seriouseats.com/recipes/2012/09...ers-recipe.html

70/30 AAA Grass fed chuck,salt,pepper....its all about the beef and great quality ground chuck with a good fat content is the base to a superb burger!
I used cast iron on high heat and put a crust on both sides of the burger,,,also very important
I bought some wagu ground beef few months ago from a place in Ottawa and they were the best burgers I've ever had...incredible taste!!

The bun is also important...I like a good sesame seed bun or a nice briosh bun,fresh I a must and buttered and toasted is also very important.
And a nice old cheddar cheese

That looks delicious btw,,,

Ground deer with about 20% beef fat. 1 egg, dash of salt, some pepper, garlic, fried on stove. Slice of smoked Havarti jalapeno cheese melted on top. Served on a fresh white burger bun

If you like good beef at good prices this place is awesome!!
Try the wagu Australian steaks and Angus burgers@!phenomenal!!

And I'm in no way affiliated,they are just an awesome company,ship right to my door and the steaks are fresh not frozen

https://premiummeatsonline.ca

Getting the cast iron out and crushing some beef works for me.
Something that ways mentioned by some of you guys is the bun. I agree 100% , a righteous bun seals the deal for me.
Thanks for pointing that out

Horse & Rabbit burgers mixed 50-50.. 1 horse 1rabbit..