I can't make good hamburgers...

[KimKelly]

My kids LOVE hamburgers! But not mine. And I don't really blame them, mine are just boring and tasteless. Actually they have a taste, but it's just not really good. I use good beef (sometimes even with all the fat!) and add dried onions, worsteshire and some salt and pepper. They just don't taste like Islands! Any tips on how to make one good?

Kim

[swquilts]

Garlic....I add garlic powder. For basic burgers all I use is the garlic, kosher salt and fresh ground pepper, nothing else.

[Lauren]

Not sure if this matters, but I always buy ground sirloin. Sometimes when I'm lazy, I shake on some Penzey's steak seasoning.

[Home Chef]

I love a good burger every so often. I sprinkle the burgers with Montreal Steak Seasoning. Just plain burgers with good meat. Occasionally some provolone.

[sneezles]

Not sure if this matters, but I always buy ground sirloin. Sometimes when I'm lazy, I shake on some Penzey's steak seasoning.

I prefer to use sirloin these days or sometimes ground round if I'm in the mood for more fat! Though I don't add any seasoning...not even salt and pepper!

[Hammster]

I don't believe in heavily seasoning the beef either. And even more importantly, burgers must be grilled. Either gas or charcoal, but there has to be some flame. That char is very important to a great burger.
Then it's all about the condiments. We don't use much mayo at home, so our condiments are usually mustard (at least 3 kinds to choose from), ketchup, lettuce, tomato, red onion.

Oh and some kind of cheese. Either pepper jack, cheddar, muenster, Blue. Whatever you like.

[kbucky]

We always use the McCormick Seasoning "Montreal Steak" blend, just sprinkled and pressed into both sides. And don't overhandle the burgers...

[funniegrrl]

Yes, for me a good burger doesn't need any seasoning except for a little salt. To me, burgers with a lot of "stuff" in them aren't burgers but ... meatloaf patties, a whole different creature. I LOVE flame-grilled, that's the best, but cooked on the stove or broiled are fine too. To me the worst culprits for not-good burgers are, as have mostly been stated: (1) Over-handling the meat, (2) using mediocre meat, and (3) overcooking. Yes, yes, if you are concerned about food-borne illness you want to cook it done, but even then there is such a thing as overkill. Personally, I live on the edge and prefer barely-pink-in-the-middle.

[DCook]

Search on Jalepeno Burgers at Epicurious. UNBELIEVABLE recipe. A bit involved for a burger recipe (you make a glaze for the burgers) - but easily the best burger I've ever made by a landslide

[sdcook]

I've made those jalapeno burgers, DCook. They are awesome! Definitely a special occasion recipe though.

For every day burgers, I just add Penzey's 4S seasoning salt. And I only do grilled burgers. Can't stand burgers on the stovetop. Just our personal taste.

[vbak]

We use ground round or sirloin and only add salt and pepper. Toppings for me would be cheese and sliced raw onion only. Well, maybe sauteed mushrooms and bacon. Yum I actually like using the chuck but it is so fatty.

[MISSINDI]

A recent issue of Cooking Pleasures magazine had a bunch of burger recipes. We really liked the Mexican Burger one - yum!

Mexican Burgers
1-1/2 lb. ground beef
1/4 cup chopped cilantro
2 tablespoons thinly sliced green onion
1 pickled jalapeno chile (I used diced green chiles)
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon grate lime peel (I omitted)
3/4 teaspoon salt
4 slices Monterey Jack cheese
4 Kaiser or Mexican bolillo rolls, split
1/2 cup Jalapeno-Lime Mayonnaise (recipe follows)
2 cups shredded iceberg lettuce
1/2 cup Quick-Roasted Chile Salsa (recipe follows)
1 cup Quick Guacamole (recipe follows; I used my Guacamole Cream instead)

In medium bowl, gently mix together beef, cilantro, green onion, chile, garlic, chili powder, lime peel and salt. Shape into 4 patties. Heat grill. Place burgers on gas grill over medium heat or on charcoal hrill 4-6 inches from medium coals; cover grill. Grill 8-10 minutes or until thoroughly cooked and no longer pink in center, turning once. Top each burger with one slice cheese, grill 1 minute or until cheese has melted. Spread each roll with 2 tablespoons of the Jalapeno-Lime Mayonnaise. Place lettuce on top of tolls; top with burgers, salsa and guacamole.

Jalapeno-Lime Mayonnaise:
1/2 cup mayonnaise
2 tablespoons lime juice
2 teaspoons grated lime peel
1 tablespoon fhinely chopped pickled jalapeno chile (I used diced green chiles)
In small bowl, stir together all ingredients.

Quick-Roasted Chile Salsa:
1 large tomato, diced
2 tablespoons finely chopped red onion
2 tablespoons diced canned roasted green chiles
2 tablespoons chopped cilantro
In small bowl, stir together all ingredients.

Quick Guacamole:
1 large avocado
1/4 cup diced tomato
1/4 cup finely chopped red onion
2 teaspoons finely chopped seeded deveined jalapeno chile, if desired
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Place avocado in medium bowl, mash coarsely with fork or potato masher. (Do not overmash; texture should be quite lumpy). Stir in remaining ingredients.

[greysangel]

Something I learned from Alton Brown is to leave the burger alone once it hits the flame/pan ..only turning it midway through cooking. I used to be a "presser" and would sit there and push down on it to help it cook faster and all I did was squeeze out all the juicy goodness

Also if you make an indent in the middle it helps to keep the burger from shrinking and getting all fat in the middle.

[juliew]

Also if you make an indent in the middle it helps to keep the burger from shrinking and getting all fat in the middle.

I'll have to try this next time I make burgers.

[manetta]

Check out Epicurious' Burger School for some other tips.

[tea4one]

Is this the burger recipe from Epicurious? I found another that used red beans but figured that one wasn't it. This one definitely is more involved.

[cherylopal]

We always use the McCormick Seasoning "Montreal Steak" blend, just sprinkled and pressed into both sides. And don't overhandle the burgers...

me too- the spicy and its the best burger! i've also had good luck with any rachel ray's recipes. mostly if she calls for turkey i use 1/2 turkey, 1/2 ground beef or meatloaf mix- whichever the amish market has.

[UnGourmetGal]

I make turkey burgers at least once a week, and I have noticed that when I use a very gentle hand when smushing the ingredients together it makes for a moist, juicy burger. Also, I don't touch them once I put them on the grill or pan until they have to be flipped. Now, I haven't made beef burgers in quite some time, but I believe the same technique would produce similar results.

[luv2cook]

I put finely chopped red onion & garlic w/salt and pepper in mine. I sometimes throw in an egg. I've tried Montreal or one of my different blends to the meat. I like to serve them w/fresh red onion, a flavorful cheese, lettuce, spicy mustard/mayo...