How I Make The Perfect Burger
First off, you have to start with the right meat. It needs to be 80/20. I know many are tempted to buy the extra lean stuff either for health reasons, or because they assume since it costs more it tastes better...not the case with burgers. If you start with that 93% lean stuff, you'll end up with dry, crumbly burgers. As far as seasoning the meat goes, here's all I do:
Billings’ Burger Dive Wins World Championship
When the World Food Championship’s top competitors from categories including best steak, best bacon, best sandwich and best dessert face off, the award-winning Burger Dive of Billings will stand tall, having taken first place in the event’s burger championship...