1. Posted by Grillinman75 on Tue, Mar 04, 2008, 6:57 am PST

I use our KithenAid all the time to make different types of sausage. I've only used it a few times for burgers. It is time consuming, but tasty! I usually have the butcher grind it for me & just bring it home to "doctor" it up w/spices! Good Article.

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2. Posted by ianlt2 on Thu, Mar 06, 2008, 9:06 am PST

Question: rough or fine grind?

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3. Posted by kirkdraut on Wed, Mar 12, 2008, 1:40 pm PDT

I like to use a mix of sirloin and bacon. I grind it twice to ensure that it is well mixed, then cook it over oak.

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4. Posted by sportygirlbeachfun on Tue, Mar 18, 2008, 12:32 am PDT

This is really the good!I would like to invite you to join my circle of friends. on http://www.uniformedcuoid.com

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5. Posted by bunnybandit007 on Thu, Mar 20, 2008, 12:49 pm PDT

I actually do a mix of turkey and buffalo meat. Add a few secret spices for flavor and to keep it moist then off to the grill wil a nice pesto mayo to finish it off. You want the real recipie, Food Network better hire me. (teehee)

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6. Posted by chicagosuitelady on Sun, Mar 23, 2008, 2:51 pm PDT

In trying to stick to turkey- I would say, fine grind some turkey- and add some Jenira Sauce- check www.jenirasauce.com. A little steak sauce (to add beef flavor)- some dried basil and thyme- and you have a terrific turkey burger... Some swiss cheese- a kaiser bun, grilled- with mayo- grilled onions- you are good to go. I always go for the most humongous burger I can make- ALWAYS make sure it hangs over the sides of the bun...

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7. Posted by lyraangeltan on Mon, Mar 24, 2008, 6:15 pm PDT

For my burgers, I use grinded meat and add some steak sauce and some herbs and Italian flavors, like garlic powder and dried basil and thyme, and grill it (till well-done), and then Presto! Searve on a Sesame Hamburger bun (Of course) with Lettuce, Tomato, Mayo, Red Onions (fresh or fried lightly), Cheese (Cheddar, Swiss, Parmesan, Romana, just to give you ideas), and if you like Ketchup and of course, Bacon, if you like. Perfect for the wonderful summer, when you want to go out and grill all afternoon, in the HOT sunshine. The beautiful aroma of burger's fill the house... until you gobble the burger's up. Yummy!

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8. Posted by James on Wed, Mar 26, 2008, 10:30 am PDT

It looks delicious!

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9. Posted by joe c on Sat, Mar 29, 2008, 6:41 pm PDT

the best burger Ive ever had is made with Gimme lean brand ground beef style..overall better than beef no cruelty and no animal fat! can be cooked in olive oil and sated with shallots and mushrooms,salt n pepper or any spices..

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10. Posted by tamlwells on Mon, Mar 31, 2008, 7:17 am PDT

Well the way to keep your burger truly juicy is with a trick that I learned from the food channel. If you mix in a little, just a few spoonfuls of ice cold water as you mix the seasonings and then shape your burgers they will so juicy! I kow it may sound crazy but it really works. Yum!!!!

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11. Posted by megan.doney on Fri, Apr 04, 2008, 7:23 am PDT

hey...i just wanted to let everyone know who is in the greater washington area that it is that time again!!! that you can vote for 2008 best and worst restaurants for washingtonian magazine! I love voting and its a fun way to see who wins!!! one of my favorite places is california tortilla...they have the best burrittos!!...here is the link to vote and please vote for them cause they are great....http://www.surveymonkey.com/s.aspx?sm=GEAdJ0PGD2wOBH0l0BEOOQ_3d_3d

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12. Posted by rainbow31701 on Mon, Apr 07, 2008, 3:21 pm PDT

My grandmother was a wonderful cook and taught me to put baking powder with a little cold water in any ground meat, along with seasonings of your choice, to keep it moist and delicious when grilling or pan frying. She made the best hamburgers ever - she browned them in an iron skillet over high heat then put them in a roasting pan in a slow oven to finish cooking. It was something we all looked forward to on Sunday nights.

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13. Posted by Jessica2508 on Mon, Apr 14, 2008, 1:23 pm PDT

My mama's burgers are the BEST. It's not any specific recipe, and she never does anything overly special, but they are AWESOME. I think she uses hamburger meat (20/80...you need a little fat ok?!) and then some worchteshire sauce, butter,garlic, black pepper, salt and she puts it in a skillet and cooks them on the stove...it does not get any better than that. I think it's because she makes them.Yep.

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14. Posted by wesley_morrison on Mon, Apr 14, 2008, 2:26 pm PDT

I know that in Texas we like to use sirlion for the meat, and we add salt, pepper to taste and we shredd the jalapeno that have been grilled already. Mix in bowl with a homemade steak sauce into your size of patty and place on the grill using mesquite for the wood, about 6 min, for med well done. And we like to place jalapeno slices on the bun with a slice of avacado, lettuce, tomatoand red onion with your choice of mayo or mustard, oh yes and dont forget two slices of cheese.

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15. Posted by dtkall on Thu, Apr 17, 2008, 10:02 am PDT

cool site to show off what you cooked...RankMyMeal.com

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16. Posted by Kit on Thu, Apr 17, 2008, 12:58 pm PDT

Lots of cheese

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17. Posted by Oatmeal Cookie Guy on Thu, Apr 17, 2008, 2:22 pm PDT

Cheese and bacon! www.oatmealcookie.typepad.com

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18. Posted by andrewsgpaandrewsgpa on Tue, Apr 22, 2008, 2:18 pm PDT

BIG MAN I like reading your way of cooking. it gives me new ideals and I like trying the new way everyone cooks their food.

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19. Posted by cezatrina b on Thu, Apr 24, 2008, 9:22 pm PDT

im in the philippines, are the ingredients available in my country? if not, what are the alternatives?

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20. Posted by Rob on Mon, May 19, 2008, 1:54 pm PDT

2 quicck ingredeints I like to use in the hamburger meat are fresh diced cloves of garlic and fresh parsley. Make a round ball and then press the ball with your hands not making a complete circle more of a bear claw type shape. This method creates more areas for charring, for that "grilled out" flavor.

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21. Posted by tppj55 on Mon, May 19, 2008, 1:59 pm PDT

Ground sirloin, 2 eggs per pound, diced onion, crushed saltines, heinz 57 sauce, and barbecue sauce. For the most part, no specific quantites, just throw it together and enjoy. They really are excellent!

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22. Posted by John M on Mon, May 19, 2008, 2:24 pm PDT

Untrimmed brisket and sirloin is great but add a little worcesshhtter and soy sauce for that extra "thing" after you bite into it!!!! Yum!!!!!

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23. Posted by inkabink2 on Mon, May 19, 2008, 2:31 pm PDT

I put dried beef boullion in the the raw meat it gives a more beefy taste.

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24. Posted by Warren M on Mon, May 19, 2008, 2:32 pm PDT

The best homemade burgers are made using FROZEN beef patties, which cook better on a grill. They must be cooked over very hot coals, and turned frequently so the fat feeds the flames and makes them jump very high, charring the outside of the burger while the inside remains pink, the color of strawberry ice cream.

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25. Posted by tom n on Thu, Jul 03, 2008, 10:00 am PDT

all the recipes sound good - now for a grilling tip. use 'indirect heat - that is have your fire (charcoal or on gas grill burners) lit on one side fairly hot and sear the burgers on the hot side. when the fat begins to run out move the burgers to the cool side for 2-3 minutes, then turn and place back on the heat. alternateing the position with other patties. takes a little experimenting to get this technique right but it does cut way down on fat flare-ups and keeps the inside juicy. I like to sprinkle with soy sauce when I flip the patties over. nice 'tang' to the flavor.

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26. Posted by Proud American Liberal on Thu, Jul 03, 2008, 3:39 pm PDT

You've got to use chuck. I am a charcoal man who hates standing over a hot grill here in humid South Florida. So I smoke my burgers using indirect heat and wet hickory chips for 30-35 minutes--no need to flip. And fixins are personal, so use what you like on a burger. I like cheese (blue, cheddar, provolone or swiss), mayo, mustard, ketchup, lettuce, tomato, pickles, avocado and onions (either grilled or raw) in some combination. Try it smoked especially when it's really hot outside.

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27. Posted by Be Frank on Mon, Jul 07, 2008, 11:41 am PDT

Some of you jackasses really don't get it do you? The article is about the types of meat to grind together for hamburgers, not about how much other garbage that you can mix into the meat. The type of meat is what matters more than what you can cover up the real taste of the meat with! GET REAL!

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28. Posted by hawkeye23161 on Tue, Jul 08, 2008, 2:18 pm PDT

Try ground venison or buffalo mix Italian bread crumbs , pinch of brown sugar, soy sauce , worchteshire , add garlic and salt and pepper and u will have best burger ever that is lean and healthy also

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29. Posted by bstorman7541 on Tue, Jul 08, 2008, 3:57 pm PDT

Maybe I'll try a few of these favorite tips all rolled into one...twice ground sirloin and bacon with finely diced garlic, salt, and pepper....throw in a few spoons of ice water, shape and throw in the smoker with water-soaked wood chips for 30-35 min, then place on a toasted sesame seed bun with the grilled jalepeno strips, avocado slices, and the works! Can't wait!

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30. Posted by mskat on Tue, Jul 08, 2008, 4:39 pm PDT

what makes the best burger : How well you season and cook your meat.

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