There are so many good burgers and variations now it's hard to pick a best anymore.

Well there are a lot of good places to get a burger. The ones I do at my house are really good and I prefer the best. What I do is 80/20 ground prime beef. I dont know if the prime beef is that important but I can always get it at HEB when Im getting my steaks. But the 80/20 ratio most definitely is. Then I make them about 8 0z. Seasoning is optional but there are times that I use a little Lawry's Seasoning Salt or I just use salt and pepper. Before they go on the cooker I take my finger and put a depression in the middle. This helps with the shrinkage. Last the most important is how they are cooked in my opinion. Frying just does not cut it. I use my Primo smoker and lump charcoal. Absolutely lighter fluid is never used in getting the charcoal lit. I get the Primo temp stable at 350 degrees and on they go. Pull them off when the internal temp is around 150 degrees which has them a little pink in the middle but still real juicy. A slice of Colby Jack cheese is added for those who want a cheese burger. As for the lump charcoal which can effect the taste also, I prefer Rockwood Lump. It adds a nice flavor without over powering the meat. I order it through my local Ace Hardware.

There is a new place that just opened near Lake o the Pines. Its on the north end off Hwy 155 on the Upshur Co side. One of the best burgers i had in recent memory.

Check it out!

One & Only burgers in Mckinney. Northeast corner of Hwy 380 and Hwy 5. They got the best fries too!