In the case anyone is still reading this thread, here's a few thoughts...
a) The egg holds the meat together more efficiently
b) If you like them moister, try adding chipped ice (ie finely chipped!) and mixing with a fork, as the ice chips will vaporise and keep the burger extra moist...
c) A half cup or so (per pound) of bacon bits (the real ones, of course!) to the mix...if you think bacon strips add to the burger when layered on top, adding the component to the meat is just that much better!
d) For a different taste, add some chili powder or Tex-Mex Seasoning...
e) A few tablespoons of chopped garlic per pound of meat is always a good idea...
f) A half cup of your favourite BBQ sauce per pound can add good flavours...
g) If you are going to add cheese, try grating fresh Asiago cheese, as opposed any others?
h) I kind of like gently fried spanish onion rings on my burgers...I find it compliments the taste of good beef...
i) By good beef, I favour the argument of getting fattier meat (ie not lean ground!) , as I cook my burgers rather more slowly (usually using smoke!) and the fat renders out, leaving "voids" in the meat that make it more tender, but as others have pointed out, that much more in flavour...
j) If I had my druthers, I'd have the butcher grind me up a New York Strip, with full fat, and picking one with next to no gristle...and then adding about a quarter pound of shank or stewing beef, likewise ground up...to give it that bit of "kick"
k) Very thinly sliced sandwich dills, with the lightly fried onions, tomato and a dab of mustard...me being me, on a sourdough bun, lightly toasted...
Lifter
a) The egg holds the meat together more efficiently
b) If you like them moister, try adding chipped ice (ie finely chipped!) and mixing with a fork, as the ice chips will vaporise and keep the burger extra moist...
c) A half cup or so (per pound) of bacon bits (the real ones, of course!) to the mix...if you think bacon strips add to the burger when layered on top, adding the component to the meat is just that much better!
d) For a different taste, add some chili powder or Tex-Mex Seasoning...
e) A few tablespoons of chopped garlic per pound of meat is always a good idea...
f) A half cup of your favourite BBQ sauce per pound can add good flavours...
g) If you are going to add cheese, try grating fresh Asiago cheese, as opposed any others?
h) I kind of like gently fried spanish onion rings on my burgers...I find it compliments the taste of good beef...
i) By good beef, I favour the argument of getting fattier meat (ie not lean ground!) , as I cook my burgers rather more slowly (usually using smoke!) and the fat renders out, leaving "voids" in the meat that make it more tender, but as others have pointed out, that much more in flavour...
j) If I had my druthers, I'd have the butcher grind me up a New York Strip, with full fat, and picking one with next to no gristle...and then adding about a quarter pound of shank or stewing beef, likewise ground up...to give it that bit of "kick"
k) Very thinly sliced sandwich dills, with the lightly fried onions, tomato and a dab of mustard...me being me, on a sourdough bun, lightly toasted...
Lifter