Go to a high end market like Whole Foods or Central Market and buy some 80/20 or the fattest ground beef they offer.

DO NOT ADD ANYTHING TO THE MEAT!

Form some patties without over handling the meat which compacts the meat and dries it out.

Get the hottest fire you can on the grill.

Heavily season the patties with Kosher salt and FRESHLY GROUND PEPPER, not that bottled stuff.

Cook the patties on the HOT grill until done. DON'T OVERCOOK them! Turn once and don't fool with the patties until they are seared.

You want to add flavor and quality...try using IOWA BEEF!!!!

I buy my beef back home and the beef is guaranteed void of any kind of steroids or fertilizers. The difference in taste is UNBELIEVABLE!!!!!

Plus...whenever I get an itch I can take a mighty tasty T-BONE out of the freezer and slap it on the grill!!

I mix onion soup mix in my meat and then make patties. About half a bag of soup per pound. Then heavy smoke them in pecan and hickory. MMMM Tasty

That's the way I make mine. Have been for years. Everybody that knows me and has eaten one of my burgers always wants to know when they can come over and have another Jeffro burger.

Might sound strange but my grandma use to put crumble crackers in her patties to help stick together. Works so well, I use crumbled up Cheez-Its. The patty itself is moist and stay together well. Also add worchester, garlic salt and black pepper.

Sometimes add a chopped onion and jalapeno to it.

Thats pretty funny because my grandma did the same thing. Crackers in the patties. I stil dont know why tho

thoes bacon and cheese pub pattys at albertsons with my fomous rub on both sides aint too shabby

Ground bison, season it all, ground blackpepper, onion powder and maybe some Montreal steak seasoning if you want.

The purpose of crackers in the ground meat was to make it go further and feed more folks with the same amount of meat. My mother would mix dry oatmeal or cracker crumbs in with the meat for this reason. Money was tight.

Ground venison. 100% Don't cut it with anything. Make patties about half pound a piece, sprinkle with garlic powder and pepper.Don't over cook. Melt swiss and cheddar for about 1min. at the end.

A blend of freshly ground chuck and sirloin. Usually a 1:1 ratio, sometimes I'll go with a bit more chuck. The butcher will grind things up fresh.

Seasoned with some kosher salt and freshly ground pepper. Three burgers to the pound. Topped with Colby jack or provolone cheese.

Grilled over charcoal + mesquite.

I also use ground organic bison. Cook it fast and hot and don't overdo it.

Picked up some cheddar bacon patties at Albertsons the other day. 6 patties for $12. Expensive but they were dang good!

[size:11pt]I like to grill the 85 lean meat with lots of mesquite wood in my little cast iron smoker that sits inside the grill

The burgers are shaped in size to fit the oversize Jumbo Mrs. Bairds buns.

I only hit the burgers with salt and fresh ground pepper for seasoning.

As the burgers come to doneness, I put a slice of REAL cheddar cheese on each shaped meat patty.

The buns are lightly toasted at this time on the other side of my huge Bakers and Chefs grill.

I have my "fixings" all laid out and ready and just supply the essential meat and bun on a 10 inch Dixie heavy duty plate.

My guests have their choice of toppings including but not limiited to:
sliced jalapenas
lettuce
purple onion slices
dill chips
kosher dill slices
bread and butter pickle slices
sweet baby gherkins
whole green onions
sliced beefsteak tomatoes (when available)
extra cheddar cheese slices
assorted sauces...worcestershire, tabasco, tiger sauce, A1, mustard, ketchup, etc.
A big bowl of Lays Classic potato chips is always available at the table.

By special request I will top the burger with a hard-fried Egglands Best fresh egg. I get a LOT of special requests!