My garden is up it's growing and I got a good stand. My tomatoes are ripe, and I'm doing burgers for dinner twice a week. I drove down to pick up my boat with my neighbor last week, and we entered into a discussion on hamburgers. He makes him burgers up something like meatloaf. I buy the quarter pound 15% fat frozen ones. My wife and I just finished burgers for dinner. I did them on my new WM grill. They flamed up, and were done within a few minutes. I topped my with American cheese from the deli. I like mayo when I add tomatoes. I toasted my buns, like Texas toast, cept I did them in bacon grease. I could barely take a full bite of the quarter pounder. I don't understand the big thick burgers. How do you make yours?

Toasted buns for sure! I prefer large thin patties of 80/20 topped with a roasted chili, sharp cheddar and mayo.

I do prefer a thicker burger or 2 thinner patties.Toasted buns, Tomatoes on the side, ketchup and mustard for me.

80/20 with onion powder, garlic powder, red pepper flakes, worscheshire, brisket seasoning, salt a pepper.

I like a thick burger and I find that once you make the patty , get your knuckle and put an indention in the middle of the meat it keeps it from balling up. I smoke mine with hickory for about an hr then finish them off over the high heat to get a littele crust.

Grilled onions as well with a special butter on top before cooking

I put steak sauce and blue cheese on mine and thats it. Wife and kids do the lettuce, ketchup, mustard thing.

We use a package of original Ranch Dressing dry mix to every couple of pounds of ground beef. Add a little bit of milk and try not to pack the patties too tight.

The frozen patties with the bacon and cheddar in them, topped with pepper jack cheese, more bacon, all in between two toasted buns. No vegtables, they just take away from the flavor of the meat.

+1 for smoking for an hour first and then finishing by grilling. Same for steaks too.

I add one packet of Lipton onion and mushroom soup mix per pound and sometimes an egg. Good stuff!

I like the Lipton Beefy Onion soup mix better.

I like a thicker patty - 1/3 to 1/2 pound. 85/15 or 80/20 makes the best burgers. I form the patties myself - I don't typically buy the preformed patties. I just use sea salt or kosher salt and fresh cracked pepper to season. I cook them on a grill or in a cast iron skillet with butter for 3 to 4 minutes per side, until medium rare. Put the cheese on a minute or two before it's done. I don't like burgers or steaks if they're cooked past medium rare. Also, don't smash on the burger with a spatula. That doesn't do anything but push all the juices out. Once done, you can top it with anything you like. Toasting the bun is always nice too.

I like a thin burger pattie that I make myself from 80/20 hamburger meat, formed to the diameter of an oversize Bairds Bun.

The meat is grilled when possible or pan fried when not. Either way is good for me.

I toast the bun in a pan with a light coating of butter or oil.

Purple onion slices, dill pickle rounds, thick lettuce leaves and jalapena slices are added.

I top the burger with a HARD FRIED fresh egg

Adding a shot of CLASSIC YELLOW FRENCH'S MUSTARD completes the burger for me.

I like a bag of PLAIN Lay's potato chips to go with the burger.

A 20 ounce COKE CLASSIC with this burger and I am GOOD TO GO!!

I like to have the butcher grind a chuck roast. I add some kosher salt and freshly ground pepper, divide 1 lb of meat into 3 sections, roll each section into a ball, and throw them down on a piece of waxed paper and mash them with the heel of my hand.

Grilled over charcoal with some hickory or mesquite. Top with some cheese, it can be provolone, cheddar, colby jack, etc. Serve on grilled homestyle buns. I like mine with mustard and onion only.

I also have a lot of ground bison, I tend to mix it with a little ground chuck and do a thinner burger.

I've been doing it about like TG has. I grind my own though. I wait and find chuck cheap or in the Hurry Up and Sale rack and bring it home and grind it up in a Kitchen Aid grinder. I like it with mustard and pickles and onions only. However, on America's test Kitchen the other day I saw a new way to do it and I gave it a try. It really does come out pretty good:

http://www.americastestkitchen.com/recipes/detail.php?docid=14774

I like my burgers pretty thin. one half inch or less. Good tomato, pickles, lettuce, thin onion slices, mustard on one side and mayo on the other. Bun toasted is best. Patty should be bigger around than the bun after cooking and thin. Charcoal grilled in flame.

I try to catch Brisket on sale...( .99 lb) Have the butcher grind it, only on time... Make sure the brisket has not be trimmed...Fat is flavor...At 58, I was raised on old fashion burgers...Thin Meat patties... I like the taste that you get from the crisp edges on a thin patty... Only thing that I use as far as spice is my "Dill Pickle Salt" It's made with Kosher salt and real dill pickles... Before I cook the patty, I sprinkle on each side... As is cooks the salt will melt into the meat...After it's cooked, I will add ground black pepper and a small amount of pickle salt, and its ready to go... Its so very good...