Since burgers are often one of our favorite grill victims, I figured I would start a new thread for all to share a few of our burger recipes that our lip smacking, jaw chomping crowds prefer. I will start off by providing one of the easiest and most unusual of my recipes. Here it comes......

OINKY BURGERS

3 PARTS HAMBURGER MEAT
1 PART FRESH JALAPENO LINK PORK SAUSAGE

REMOVE THE PORK SAUSAGE FROM ITS CASING AND MIX WELL. FORM INTO FAIRLY LARGE THIN PATTIES.


See, I told you it was easy and unusual. The pork sausage will cause the burger mixture to draw up and stand tall when grilling creating a fatter burger. The jalapeno seasoned sausage will provide all of the necessary seasonings and you will end up with very little jalapeno bite. Also give fresh green onion and Cajun pork sausage a try. All that is left to say is….

AYEEEEEEEEEE!!!!!

I am looking forward to trying out some of your burger recipes.

This recipe is pretty boring, but it's the best I've found. We've tried more complex recipes, but so far nothing has topped this.

• Make ground beef into large thick patties (1/4-1/3 pound)
• Cover top with garlic powder.
• Splash Soy sauce on top. Just enough that it takes a moment to soak in... about 3-4 squirts.
• Sear bottom (not the soy sauce side) on high heat, and after ~15 secs, press down with spatula to make into a bigger burger. (If you do it immediately, the burger may fall apart.)
• Flip and sear, then cook to your liking.

I'm not sure why, but we've found that searing the soy sauce side first makes an off taste, but following the directions above accentuates the meat taste. Presumably, the soy sauce gets locked inside...

Sounds interesting. I may just have to give it a try.

Here's the one I improvised back in my college days with my drinking buddies. Since that time, I've probably tried a dozen or more recipes, but keep coming back to this one. My wife and I entertain fairly regularly, and the guests swear I make the best burgers around. I always thought this recipe was fairly mundane, but from the compliments I get, I'll post it here and maybe someone will enjoy it.

Lean (90%) ground beef
Worcestershire sauce
Coarse-ground black pepper
Onion powder
Garlic salt

To me, not just the ingredients but the preparation and cooking are part of the formula, so I'll describe my reasoning and method.

Some aficionados swear 90% is too lean and therefore too dry. That may be true with some methods, but I cook on a medium-hot fire using lump charcoal, which I think causes a good seal on the burger, thus keeping more juices in. The leaner meat also means fewer flareups.

First break up the raw meat (gently) so that it's evenly distributed around the bottom of your mixing bowl. You don't want chunks - try to break it up so that the original spaghetti-like strands which come out of the grinder are maintained. This will make for a better distribution of flavorings and better texture in the end-product.

Then sprinkle with a good amount of Worcestershire sauce, but not enough to pool in the bowl - that would make the burger too wet and you'll have problems with them falling apart. Sprinkle with some of the black pepper.

Form into half-pound patties about 1/2 - 3/4" thick. This makes a large patty that requires an oversize grilling spatula. (I hate it when the bun is bigger than the patty.)

Sprinkle the patties first with black pepper. Then a liberal amount of onion powder, then garlic salt. Use a fair amount as some will come off during cooking.

I put 'em on the fire, leave 'em until I'm seeing juices on top of the patties, then turn 'em and leave 'em until pink-to-clear juices appear. Pink for medium-well, clear for well-done. If yours are dripping and sizzling the whole time you've either used a) meat that's too fatty, b) too much worcestershire or c) your fire is too hot. I end up with a medium-well burger, just the way I like it. If anybody wants medium, I pull those when I see juices on top that are still kinda red. (I don't cook burgers any rarer than medium when using store-bought meat - heard too many horror stories). Grind your own if you like rarer burgers - be safe.

If you like your cheese melted on, do it now, move the patties to the cooler part of the grill so they won't cook further but will melt the cheese. If you like your buns toasted, do it (the ones for the burgers too), throw on the fixin's, grab your favorite ice-cold frosty beverage, and I hope you enjoy these as much as we do!

p.s. I've recently tried using a Latin-based spice mixture that we have in stores here in Charlotte, NC called "adobo" as a substitute for the garlic salt and onion powder - good stuff if you can get it - seems to go well with just about anything. Except maybe ice cream..

Hmmmm,

I just take copious amounts of Montreal Steak Seasoning and mix it in with my ground beef and it makes a great burger.

Of course any good spice mix mixed in will usually work, I also always sprinkle Worcestershire on mine as I cook them also...

Oillogger, sorry for not getting your post moved, been traveling to the hil on work lately...

I borrow from different books and websites to get what I want. This recipe comes from Epicurious in original form.

Have served this numerous times to a mimimim of ten people. I usually prep the day before so that all is ready and the burgers can marinate in the refrigerator. The best hamburger meat is about 75% lean, freshly-ground from a shoulder cut by your butcher as you wait. This is the one big secret to hamburgers that folks will tell their grandchildren about. Fresh-baked buns a close second.


GRILLED HAMBURGERS

To [10] servings

HAMBURGER MIXTURE

5-lbs Beef, ground (no more than 80% lean)
3-ea Onion, white/large, finely chopped
3-ea Garlic cloves, minced
4-ea Ancho dried chile peppers; simmered, stemmed & seeded
2-ea Pasilla green chile peppers, roasted, stemmed & seeded
2-ea Egg, raw

1-ea Bacon slices, thick preferred
1/3-lb Cheese, cheddar (extra sharp); grated

1-tsp REDMOND RealSalt
------ Pinch, cayenne pepper
1-tsp Black pepper, freshly ground
1-Tbs ANGELO’S Gourmet Seasoning
3-Tbs Worcestershire Sauce

----- Home made catsup (see recipe at bottom)


WORCESTERSHIRE & COFFEE GLAZE (per 4 burgers)

1/2-c Maple Syrup
4-Tbs Worcestershire Sauce
2-Tbs Catsup
1-tsp Coffee, instant crystals

4-Tbs Butter


BREAD
Egg buns, or other favorite. Serve with lettuce slices, avocado slices.



PREPARATION
In a saucepan, cover dried chile peppers with water, bring to boil, then cover & simmer for 20�. Remove, slice lengthwise, and scrape pulp with a dull butter knife or pair or spoons. Discard skins. For green peppers, slice into body, broil until darkened (not blackened), set aside 20� in Ziploc, peel skin, chop finely.

In a blender with a slight bit of pepper water, puree eggs, chiles & chile pulp, minced and spices.

In a cast-iron skillet, cook all bacon. Set aside to drain on paper towels. Reserve grease.
In same skillet sauté onion for 6-8�, add garlic and sauté another 3�. Remove skillet from heat source.

In a large mixing bowl, spread hamburger out, add one-half of all other ingredients and fold in. Add remainder of ingredients; repeat. Mix thoroughly, but shortly. Shape & weigh patties in hamburger press for uniformity. Slide wax paper sleeves between each hamburger. Cover and refrigerate 4-hours or overnight.

Prepare glaze:
In a heavy saucepan, on medium heat, stir all except butter until coffee crystals completely dissolved. Remove heat, and whisk in butter. Refrigerate. Reheat before using.

Prepare avocado slices, lettuce shreds, grated cheese. Prepare home-made catsup (see recipe).


COOK
Clean grill, oil grill, grill buttered buns or bread for a minute or two, prep buns with homemade catsup & Stubb’s “Spicy� BBQ Sauce mixed 2:1; then with lettuce and avocado.

On grill at medium heat, cook, turning only once, (about 7�) and brush glaze before and after turning. Cook to an internal temperature of 160F. Place grated cheese on burger last two minutes of cooking after glazing second side.



HOMEMADE CATSUP

Active time: 20 min start to finish: 3 hr total (includes chilling)

1-ea (28-oz) can whole tomatoes (Muir Glen Organic)
1-ea Onion, white, chopped
2-Tbs Olive oil
1-Tbs Tomato paste (Muir Glen Organic)
2/3-c Dark brown sugar, packed
¼-c Apple cider vinegar
½-tsp REDMOND RealSalt

Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour; (Stir every 10-12 minutes).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

Cooks' note:
Ketchup can be chilled up to 3 weeks.

Makes about 2 cups.
Can also add: pinch of cayenne pepper, or, chipotle chile powder. Honey can be substituted for sugar. Garlic (1-clove, minced). Sweet paprika.

Is this http://www.goya.com/english/products/produ...D=7&prodCatID=4 something like the adobo you're talking about?

Bill B

I make 'em different every time, but usually its something like:

• 1 lb 80/20 Ground Beef
• 1 Egg
• Some Oatmeal (not instant)
• Some Wheat Germ
• Montreal Seasoning
• Whatever other spice is out on the counter - usually something green. Oregano, mostly.
• Maybe some garlic if there's some already chopped.

Then I cut off a slice of butter and form the patties around it. Melt some butter and brush your buns with it before toasting.

When constructing the burger, put the tomato slice on the bottom and sit the burger on it - keeps things in order.

Some of this comes from "How To Grill" by Steve Raichlen - anyone seen his BBQU program on PBS? Good stuff!

Dabowsa,

I get it, the oatmeal is for lowering cholesterol before you eat the meat! Actually this was added to the hamburger when my Mom made burgers when I was a kid. I too do this quite often myself.

I had always thought that this was a meat stretching additive from back during the depression years that stuck because it was good too.

Thanks for the post,

Eric D

Season the ground beef to your preference ( I like the Montreal), make your pattys thin, I use a rolling pin and waxed paper. Place shredded or crumbled cheese (bleu is great for this) on top of one patty, place second patty on top, crimp edges and grill.

Bill - you got it. That is the exact product we use. Specifically, the one in the back/left (red cap). It's the variety they're calling "with pepper" in that list.

Well, I guess it's my turn:

Chicago Pizza Burgers

* 2 lb. ground sirloin
* 1 cup chopped pepperoni (250ml)
* 2 chopped unseeded green jalapenos
* 1/3 cup grated Parmesan cheese (75ml)
* 2 tbsp canned pizza sauce (30ml)
* 8 slices 1/8 inch thick Provolone cheese
* Salt and pepper to taste
* 8 x onion cheese buns


Directions:
Chicago Pizza Burgers

1. Place sirloin, pepperoni, Parmesan cheese and pizza sauce into a large bowl. Mix ingredients until well combined
2. Using your hands form 8 burger patties. Place burgers on a tray.
3. Preheat barbeque to 375°F/190°C or medium high heat.
4. Oil the grill.
5. Drizzle burgers with oil and season with salt and pepper.
6. Place burgers on grill and cook for 5 minutes on each side.
7. Place a slice of cheese on each burger for final minute of cooking.
8. Place buns on grill for 1 minute or until toasted. Close lid and allow cheese to melt.
9. Remove burgers and serve on toasted buns.

I usually keep a handful of these uncooked frozen. They freeze well too.

My Website: http://lovetogrill.tripod.com/

Okay, I'll chime in here: just plain old basic burgers with a slight twist. 85% lean chopped meat, hand mixed with salt (I always add pepper afterwards), just a hint of cayenne pepper, and finely chopped vidalia onions. Teaspoon of extra virgin olive oil, mixed well and hand formed into patties (we like'm thick - perhaps 16 - 20 ozs per patty). Preheated grill, especially the searing unit. Place on sear for 1 minute each side, move to main burners until the "press" test gives me the approval for medium rare (of course, don't forget to layer thin sliced extra sharp cheddar at this time). Rest for about five minutes, onto a bun slathered with ketchup (good ol' Heinz - nothing fancy) on the bottom side of the bun (gotta be a seeded hard roll), mayo on the top side, usual large, thick red sliced tomato, lettuce and a couple of slices of green peppers. You'll need those extra long toothpicks with the frilly plastic ribbon to hold these behomeths, they're easily four inches high! Proper manners are optional, you have a finger lickin' mess trying to bite through these, bibs are a necessity. That's all! Oh, don't forget the extra, crunchy large slices of garlic deli style pickles! Ummmmmmmm! Mike

Grill mates makes a hamburger seasoning and I like it about as much as I like the montreal.

Lately my wife makes me grill burgers with a heavy dose of my version of Red Robin seasoning. Here is the scoop on it if you to try it.

RED ROBIN SEASONING

The Red Robin Restaurant is famous for their gourmet burgers and fries. Their secret ingredient is basically this seasoning mix. One batch will fill one of those typical 4-5” tall spice containers. This version calls for only 1/9th of the salt originally called for so you can season your food with a quite a heavy hand providing more flavor without your food becoming too salty. You can always add extra salt if necessary. This is also a great seasoning for chicken and pork.

1 tablespoons salt

3 tablespoon instant tomato soup mix (Knorr tomato with basil works nicely) One Knorr’s soup mix package will make two batches of Red Robin Seasoning.

9 teaspoons chili powder

3/4 teaspoon cumin

3/4 teaspoon ground black pepper

Here's another to try: French Onion Hamburgers (recipe quoted from unknown web source - I lost the link)

1 Tbls. butter OR vegetable oil
2 cups chopped onion
1 lb. ground beef
1 egg white - beaten
1 Tbls. Worcestershire sauce
1 tsp. beef soup base OR 1 beef bouillon cube - crushed (we substituted with McDonalds beef broth)
1/2 tsp. seasoned salt
1/4 tsp. black pepper



-Sauté onions in butter or oil until tender; remove from heat; drain any remaining butter or oil from pan; allow to cool.
-Fold together cooled onions and remaining ingredients; divide into 4 equal portions; shape into 3/4" thick patties.
-Grill burgers over a medium flame OR cook in a greased skillet, turning once, until cooked through.

Notes: Top with a slice of cheese 3 minutes before cooking is complete, if desired. Serve on toasted buns with any variety of burger toppings.

Very tasty, we've gotten lots of requests for more from gathered friends & family. Mike

My friends husband who is a chef grilled some amazing burgers. He made mini patties, thin and about 3" around and popped them in the freezer. He then built the burger around the frozen patty, so after grilled, it had this wonderful gradient texture, well done, to medium and a lovely little rare bloody bite in the center. It didn't seem like he'd seasoned them much beyond salt and pepper. They were delicious!

Some basics on that "perfect" hamburger. Hope you enjoy -- Mike

Copied from a remote website I found:


The ultimate hamburger. It's an elusive creation: the perfectly charred crust; the juicy interior with the ideal amount of fat; the full, beefy flavor. To help you get it just right, we consulted two guys who really know burgers: Steven Raichlen, host of Barbecue University on PBS, and Chris Schlesinger, coauthor of The Thrill of the Grill and How To Cook Meat. Read on for their secrets to producing perfect patties.

What cut of meat should I use?
The foundation of a hamburger is, of course, the meat. Different cuts have different amounts of fat and flavor:

• Regular ground beef, a generic category that can be any cut or a combination of several, may by law have as much as 30 percent fat. This isn't necessarily a good thing, though — the high percentage of fat can make the burgers greasy.

• Ground chuck has about 20 percent fat.

• Ground sirloin has about 15 percent fat.

• Ground round has about 11 percent fat, making it a favorite of dieters, but producing less-juicy burgers.

Both Schlesinger and Raichlen recommend staying in the middle of the spectrum. "I like equal parts chuck and sirloin — the former for flavor, the latter for finesse," says Raichlen. If you're buying preground beef, remember that fat can be trimmed or added during the grinding process — always check the percentage on the label: 15 to 20 percent fat is ideal.

If you can, though, go for freshly ground meat. When beef is ground at processing plants, bacteria on the outside can end up mixed in, which means that the middle of the hamburger should be cooked through in order to kill any microbes. But when a fresh, whole cut of meat is ground to order by a butcher on a clean machine, there's less chance of contamination. Seeing your meat freshly ground also guarantees that you know what's going into the mix.

Should I add any seasonings to the meat?
Schlesinger and Raichlen are split on mix-ins. Schlesinger insists his burgers be plain, but Raichlen is open to variations. "Especially if you're going to cook the burgers medium or medium-well," he says, "it can help to add some fat to keep the meat moist." He favors "a pat of butter enfolded in the center" for plain burgers, or grated cheese mixed with the ground beef — his version of a cheeseburger. But these mix-ins are definitely optional: "Most of the time, I keep it simple — just beef," he concedes.

Any tips on forming the patties?
"Cold meat and cold, wet hands," says Raichlen. "Chill your hands under cold running water, then work as gently and quickly as possible so as not to bruise or heat the meat." Handling the meat delicately prevents the burgers from getting too dense and firm, and keeping it cold prevents the fat from melting, which would also make the burgers tougher. Both Schlesinger and Raichlen favor thick patties — at least one inch thick — so they can develop a seared crust on the outside while still staying pink on the inside.

An additional step that's helpful, but not necessary, is to let the patties rest in the fridge for an hour after forming. This helps them stay together better on the grill.

To salt or not to salt?
"Absolutely," says Schlesinger. Salt is essential to bring out the flavor of the burger, plus it crusts deliciously when cooked over the fire. But if added too far ahead of cooking, it will draw out the juices, drying out the meat. Sprinkle salt and freshly ground pepper very heavily over both sides of the burgers just before you put them on the grill.

What's the best way to cook burgers?
Start with a clean, oiled, hot grill. "First sear them over high heat to develop a crust, then move them to a cooler part of the grill to cook," says Schlesinger. "And be sure not to press down on them while cooking — this will only squeeze out the juices and dry them out." Neither he nor Raichlen recommends barbecue or steak sauces, which just cover up the flavor of a perfect burger. "I take a less-is-more approach," says Raichlen.

How do I know when the burgers are done?
Raichlen favors the poke test: "Medium-rare is softly yielding, medium is semifirm, well-done is firm." Schlesinger takes a visual approach, judging by the juices: "When they start to come out of the top of the burger, it's medium. When the juices that have oozed out of the top get cooked (stop looking red and become a bit more clear), it's medium-well." A combination of the two techniques would work well.

Any suggestions for buns and toppings?
Raichlen's pick is a "bakery-baked kaiser roll." Schlesinger favors a "softer bun, cut sides spread with butter and grilled for a few seconds." He also recommends "raw onion, bacon, sharp Cheddar, and Heinz ketchup," though of course toppings depend on individual preference.


I found this all to be interesting reading, so I wished to share with my fellow board members. Mike

My perfect burger .... 85/15 ground beef, form in to 1/4 patties, dust with a mixture of salt, pepper and garlic salt.

Cook medium rare, serve on toasted bun with 1/4 inch slice of vidalia onion and home-made corn relish.

Hmmmmmmm ......

BG in WV

I skimmed through this, a few of you are doing simular things to my favorite recipe.

I'm going to give two tips in making burgers. If you are going to put in spices, mix it into the meat not just sprinkle it on the surface. Doing so will ensure several things, first the burger will be seasoned all the way through. Secondly the spices on the inside of the meat will not be affected by the heat, most spices denature with heat, this method prevents that. I'll explain how. Put your unformed ground beef into a bowl. Pour on your spices/sauces, mix it all up with your hands so everything has distrubed, then form your patties.

Second tip is do not buy your hamburger rolls from the bread aisle! Go to the bakery within the supermarket. It will be a little more expensive and the shelf life is shorter, but that's because you're buying quality bread. IMO, the bread is what really takes your burger to the next level.

My favorite: I use 80% chuck. (I'm going to guess on the volume) 1.5TS of garlic powder, 1.5 of worstershire sauce, .5TS kosher salt, 1TS of freshed cracked pepper (I use the pepper medley which gives you several types of pepper, not just black).

If you want to try something different, make your burger into a bagel or donut shape, that's right, there will be a hole in the middle. The shape makes the burgers cook more evenly than the traditional patty.

Bacardi,

Nice tips! Definitely on target with the fresh rolls! Pepper medley? Okay, I'll buy that!

Nice twist: Bacardi's Bagel Burger! <chuckle>

Mikke

Bacardi,

Nice tips! Definitely on target with the fresh rolls! Pepper medley? Okay, I'll buy that!

Nice twist: The triple B - Bacardi's Bagel Burger! <chuckle>

Mike

I just don't think people understand the importance of bakery roll vs a preservitive filled sponge. The pepper medley can be had for $1.97 at walmart. It's made by mccormicks grinders. I've yet to find a budget pepper grinder so I just rebuy mccormicks. The medley is great because each peppercorn type hits you with heat at different times...Red is near instant, black has a short delay and white has a long delay of heat. Yup Yup, How about B3s? Patent pending, lol...I think they taste great, yet they're a hard sell to my friends. Mental/closed mind thing I guess...

One of our favorites is what we call "Pepper Burgers" we get a large disposable foil pan. Add about 4 large bottles of BBQ sauce and one large jar of jalepanio peppers (juice and all), one beer, and chop up a large onion. Make some thick patties and get the sauce bubbling. Drop as many patties as you can get in and let them bubble for an hour or so. Depending on the peppers you use you can get some pretty hot stuff. These are always a hit and we have a garage full of people when word gets out. We have used the same sauce mix to make bbq pork and chicken breast.

Found this guy's advice on the making of a good hamburger. I found it very enjoyable, thought you might also.

http://aht.seriouseats.com/archives/2006/1...son_perlow.html

Mike

Pretty interesting.

Wow, that sounds great! I will try this weekend.

Cheat’in quick burgers – with meatloaf to spare

2 lbs Chub of ground beef (preference to 11% fat over 15-17%)
12-16 oz Ground turkey
1 package Onion soup mix – Lipton or store brand
1 Egg
1/3 or ¼ cup Bread crumbs

Combine all ingredients in a large bowl.
Two level ice cream scoops are the perfect amount in making a burger patty [note to self – previous post suggests, “cold – wet hands” when working the patties].
Sprinkle Montreal Steak seasoning on both sides [note to self – work the seasoning in while making the patties]
Let the patties rest in the refrigerator while working the meatloaf

Meatloaf for our following evening

¼ cup Hickory BBQ sauce OR (augh) ketchup
3 – 4 Pieces of thick hickory smoked bacon

Form the remaining beef/turkey into a ‘loaf’ shape and place in a large bread pan (it is suggested to line the pan with aluminum foil – easy clean up).
Press down on the top of the loaf to create a channel to hold BBQ sauce or (my bride’s preference) ketchup.
Wrap 3 to 4 pieces of bacon around the edge of the loaf – securing it with toothpicks.
Cover (airtight) and place in the refrigerator – grill or bake at 350 for 60 minutes.

ENJOY!!

Very interesting idea!

What an awesome thread!!!! I think I could live off burgers alone, especially with some of these formulas

....decisions, decisions, decisions

one thing my family does that i have not seen anyone else do......put peanut butter on the bun. most people think it is crazy but the ones that have tried it like it.

Peanut butter on a burger?

Heck... why not... I love peanut butter and tuna sandwiches after all... and chicken kabobs with peanut sauce...

Well, a lot of people fry chicken and turkey in peanut oil, so maybe it does taste good. But me, I'd just as soon keep my peanut butter on my jelly sandwiches and use ketchup on my burgers....

Thanks for that little bitty - and since you went through the trouble of contributing the info, I will give it a try next time we grill burgers. Thanks for the "off the beaten trail" tip!

Mike

Just curious... do you use the PB when you toast the bun or just slap it on when building the burger?

I think it's after the burger is made, like a regular condiment. There is a burger place in town that does nothing but burgers and penut button is on at least a few of them I believe.

Also an out-of-the-ordinary option: a fried egg on top of the burger. Wife had it and said it was really good.

Edit: Found the menu: http://www.worksburger.com/pdf/menu.pdf

Red Robin serves several types of hamburgers and some of them are served with a fried egg stacked somewhere amongst the ingredients.

peanut butter on the bottom toasted bun, with some grilled onions, then the burger with cheese, bacon, shredded lettuce, avocado, and then mustard and 1000 island on the top bun. onion bun preferred. YUM!

Fat Burger in CA has the fried egg option. make it a double chili cheese with fried egg for hangover relief.

been to a place in Orange County that has the "Jiffy Burger" which is the only place i have seen peanut butter offered on a burger menue.

this is my latest addition to one of my centers The Counter Burger which has the fried egg.
peanut butter WILL be on the menue!!

PB...What will they think of next? I do like peanut sauce usually found on thai food. I wonder if you melted it a little, if it'd be worthwhile to knead into the meat prior to cooking. The fat should help keep it juicy!

im going to melt some on top next time just before putting on the cheese

I tried a recipe from the Weber book that said to put a small piece of blue cheese in the center of the burgers during prep. It made the juiciest burger I've ever had but I found out I do no like blue cheese as much as I thought so rather than being delicious to me it tasted just slightly "off". I imagine anyone with even a remote liking for bluecheese would be in absolute heaven however.

Ya, I wasn't quite of a fan of it. I did learn if you attempt this, def. seal it all around the cheese. The patty is ruined if you spring a leak. ATK suggests if you like well done, put butter in the center of the patty.

The best burger I've ever had is in a place called vortex in Atlanta. Rachel Ray did a tasty travels episode and they gave their recipe. Surprisingly, they say they use fresh, never frozen sirloin. I experimented maybe a decade and honestly don't remember how it came out. But now I may try a blind taste test of chuck and sirloin pattys.