I get grass fed beef by the pound and make perfect 8-oz patties using some Tupperware molds my wife got many years ago (Tupperware may well survive a nuclear war). Little bit of salt and pepper. Grill on high heat about 4 minutes a side to keep them medium to medium rare. Never touch the patties during cooking except for the one flip. This keeps everything really juicy.
Thick slices of either Swiss or Provolone cheese. Brioche buns baked fresh from the local bakery.
I'm not much of a condiment guy but let others put what they want on them after I serve it to them. I might sometimes put sliced tomato on mine but only when fresh tomatoes are in season and sourced from local gardens/farms. Sometimes sliced mushrooms as well.
But it's all about the simplicity and really good beef.
The eight ounce patty is a full meal. Not many can finish two the way I make them.
That’s cool. We use brioche buns also! Sometimes we do Swiss and avocado, but usually I have mine all the way with Colby Jack, lettuce, tomato, sweet onion, mayonnaise, ketchup, mustard, and thick dill pickles slices. Heaven!
We use a burger press, too, but it’s not Tupperware. I think it’s called a Foley press and made by Robinson. We’ve had it forever, too.
I’m not a big person, so I can only handle a 4-6 oz burger. Mr. FF can go up to 8 oz.
Sometime I want to try sautéed mushrooms with melted Swiss. We used to get those in our college days, and sometimes I think about having one like that again. Maybe soon!