[snoringbear]

I am famous within my family circle for my burgers. First, the meat should be 80/20 lean to fat ratio. My patties are 1/2 lb, don’t overwork the meat and compress the patty too tightly. Cook them on a very hot grill allowing good grill marks and a bit of char here and there. By cooking hot and fast you get the desired outer affect while allowing the inside to remain pink. Personally, I apply mustard only, no fancy stuff, just plain ole regular mustard. Btw, I think it’s a sin to put ketchup on a burger. And mayonnaise, well that’s a crime against humanity. Almost forgot, season should be just salt and pepper. Enjoy 😜%%!!!

[FreedomPoster]

I think you and I could get along. Though on pre-cooking burger prep, I’ll make the case for Worchestershire sauce plus salt and pepper.

[niteowl77]

First, the meat should be 80/20 lean to fat ratio.

Which, incidentally, is the same stuff used to make the best MAID-RITES. I am a burger guy too, but will eat honest-to-God maid-rites and not feel remorse. "Sloppy joes" - ugh - are not the same thing as maid-rites.

[Romulus]

“Regular” mustard means brown mustard where you can see mustard seeds and actually grasp the organic reality of what it is you’ve applied to your burger. Dijon mustard is fine too. Yellow mustard is an unnatural and probably dangerous substance. It might be useful for killing roaches. I don’t know. Won’t allow it in my house.