1. In all your photos the weather is beautiful. I'm jealous!

Posted at 8:16PM on Mar 23rd 2008 by D

2. When making large burgers place an ice cube in the center of the uncooked patty meat. Completely surround the ice cube in hamburger meat. As the burger cooks, the ice cube melts and it keeps the burger very juicy. It also helps keep it from burning.

(Oddly enough, I got this tip from Jay Leno in an airport bar in Las Vegas about ten years ago). Try it - it works!

Rob

Posted at 8:21PM on Mar 23rd 2008 by Rob La Gesse

3. Turkey burger for me, 1 egg, lawry's seasoned salt, 6-7 minutes per side, top with avocado & mayonaise.

-Jeff
http://edmodo.com

Posted at 8:32PM on Mar 23rd 2008 by Jeff O\\\'Hara

4. It's all about the bun. A good bun can make even a bad burger shine. But a bad bun means a bad burger every time.

Posted at 9:05PM on Mar 23rd 2008 by Joe J (dOgBOi)

5.
. Use a mixture of beef and pork, or beef, lamb and pork if you like lamb.
. Use 1 egg yoke. The egg white contains about 90% water which do don't need for moisture if you are using the beef/pork mixture.
. Add dry seasonings to your liking.
. Thickness is tricky. Making it too thin will cause the burger to cook quickly all the way through, and too thick and you will get high searing/burning on the outside before the middle is cooked.
. If you like cheese, try rolling the meat around the cheese. This adds some fat as well as giving you a way to add soft cheeses like gorgonzola to the mix.
. Eat the hell of out of it.

--> VT

Posted at 9:16PM on Mar 23rd 2008 by VT

6. Go to The Counter on the corner of 29th and Ocean Park Ave. in Santa Monica, CA. If you ever want to go Calacanis just email me and I'll take you. I work down the road.

Posted at 9:23PM on Mar 23rd 2008 by Tim Schultz

7. That burg in the photo was made by yours truly, glad you liked it!

Ryan

Posted at 10:52PM on Mar 23rd 2008 by Ryan Scott

8. Easy...

1) fry bacon in pan
2) turn heat up very high, sear both sides of burger in bacon grease for about a minute
3) turn heat to medium, finish cooking burger
4) toast bun, put on bacon, eat, etc.

Posted at 11:16PM on Mar 23rd 2008 by Evan

9. Just made these burgers this weekend for friends who dubbed them "Man Burgers"

Take 1 lb of 85% ground beef and 1 lb of 97% ground beef with shredded Colby Jack cheese and mix in a large bowl. (Using 2 different % cuts down a bit on sat. fats while allowing the burger to stay together while bbqing) Once cheese is thoroughly mixed make up to 6 patties. Take one patty and put garlic salt, garlic herbs, regular salt, pepper, and cayenne pepper on top of the patty. Then take a red onion- chop and push into the top of the patty. Next take another patty and put it on top of the one with onion and spices, etc.

To keep intact during bbqin mush the outside of the the newly joined patty together. The burger patty will be about 1/2 or greater in height and to make sure it cooks the middle of the burger put an indentation using your thumbs dead center in the patty leaving about 1/4 of the width left between your thumbs and the table.

Put your bbq on low/medium heat and cook for approx. 10 minutes on both sides depending on your desired cooking level. Toast buns if wanted and add condiments then eat.

A picture of the burger can be found here: http://bleakworld.com/2008/03/23/all-hail-the-man-burger/

Posted at 11:37PM on Mar 23rd 2008 by Brad V.

10. C.K.'s bear burgers: At least a pound of fresh ground meat. An egg. Salt. Pepper. Some minced garlic or garlic powder if you like garlic. Can substitute onions. Drink an amber or dark bear. Pour some of the beer into the bowl with all this other stuff (not so much that it makes the meat soupy; about a 5th or a 4th), and mix it all together with your mitts. If you really want to make it amazing, add just a dash of either Worcestershire sauce or Dale's steak sauce if you can get it (not too much though). Grab a ball of meat after it's all mixed. Roll it around and then pat it down. Make as many patties as you can; avoid thin; don't make 'em to thick. Cook it until medium / medium rare.

Posted at 1:00AM on Mar 24th 2008 by C.K.

11. Never over work the meat. Use regular ground (lean is too dry). Wrok the meat into a patty with the least amount of handling possible. Then choose the best buns you can find (I prefer a good crusty one) and top it how you like. It's all about the meat though.

Posted at 7:54AM on Mar 24th 2008 by Martha Mihaly

12. I use grass-fed beef... www.lacensebeef.com - much healthier for you and I find the burgers actually taste better too! The regular steaks aren't as tasty as the fatty steaks we're used to but cooked the right way they can be wonderful and they're much healthier too!

Posted at 11:37AM on Mar 24th 2008 by Daniel Strack

13. Jeffrey Steingarten wrote a really great article in Vogue last year on making the perfect hamburger. It is summarized pretty well on A Hamburger Today:

http://aht.seriouseats.com/archives/2007/10/steingarten-on-hamburgers-more-than-a-mouthful.html

Basically:
-Use a mix of cuts (grind your own!)
-Don't compress too much
-Season just before cooking

Similar to the ice cube trick mentioned above, Steingarten says to add a tablespoon and a half of liquid (he mentions water and cream, but I imagine beef stock would work well too) to each patty.

Posted at 12:37PM on Mar 24th 2008 by palmsey

14. hammer special:
1 lbs of fresh ground meat from local butcher
garlic salt -- tsp
fresh ground pepper - use discretion
Worcestershire sauce - tbs or more
ground cumin
Hot Pepper flakes
Splash of A1

Mix the meat and ingredients together - and create 4/5 burgers.

Heat Grill Pan for multiple minutes -- place burgers on grill and cook 4 mins on each side --

If you want fresh relish -- let me know.

tmh

Posted at 1:59PM on Mar 24th 2008 by t. hammer

15. Easy. Brown's Beach House at the Fairmont Orchid in HI:
Black Angus sirloin and Kobe-style (local) beef with glazed Maui onion, Waimea tomato and melted Brie cheese on a homemade bun.

It does not get better than that.

Posted at 2:33PM on Mar 24th 2008 by quellish

16. My family loves my burgers, which I adapted from a recipe I found online. Put 1 1/2 pounds ground round in a big bowl. Splash worcestershire sauce over the surface, sprinkle on Lawry's Seasoning salt, dried or fresh minced onion, and garlic powder. Gently mix it all up with a big wooden spoon, divide into six equal portions. Scoop a portion up into your hands, roll gently into a ball, then flatten into a patty. Fry in a skillet until browned on both sides. Delicious on a fresh bakery hamburger roll with some leaf lettuce, sliced tomato, and mustard or ketchup.

Posted at 2:47PM on Mar 24th 2008 by Elizabeth

17. If you want the best burger, you have to try Five Guys! It's the best burger I've ever had.
http://www.fiveguys.com/

Posted at 7:10PM on Mar 24th 2008 by Justin Thorp

18. Good hamburger is a must. Ground Chuck is good, don't get it too lean.

Take the chuck, dump some Worstershire Sauce, very finely chopped onion, seasoned salt (pick your fav), Black pepper and a little hot sauce (not enough to make it hot, just the flavor). Mix till it's incorporated but don't work it to death. I try to fold in the the mix (ie pick up half, flip it, squash, repeat).

Now make the burgers. Get about 1/3 to 1/2 pound. Now go back and remember old hamburgers you have Grilled (you must grill, charcol or gas, but grill out doors). Remember that they started out fat, then grew to twice their height and was sloppy and uneatable? Plan now for this. Hamburgers will shrink in diameter and become thicker as they cook. Plan for it by making the burger flatter and larger around. It should be quite a bit bigger than the bun and it'll end up not too thick and just a bit bigger than the bun.

Get the grill very hot, turn down the heat to med/med hi, put the burgers on. If you want you can put some seasoned salt/pepper on top. If you do adjust the starting quantity. Now grill till "blood" starts to push up to the top. Flip it. When it happens on the other side you are at medium rare. Take the meat to you desired doneness and put on the cheese (if wanted). I prefer (Ecoli be darned) something between medium rare and medium. Put it on a good bun. Get some sliced Koser spears (the long oval ones), fresh onion, ketchup, mustard (spicy brown) and anything else you want.

Make some oven fries (potato cut into eighths, rolled in olive oil, season salt, pepper, bake in over at 425 for 30min to 45 min up to an hour). Grill some onion with the burgers. Let grease splatter on them.

Your done, have fun!

Posted at 10:55AM on Mar 25th 2008 by jlutin

19. This is a subject that is very close to my heart and one that I have spent a good part of the last year researching for a video that we just made. To give you a little background....I shot a blog post on camera in serach of the perfect burger and it was lambasted by people from America and made the homepage of Digg and the reaction to it meant that we launched our professional site www.ifoods.tv and went in serach of the perfect burger and the perfect steak. We used feedack and comments from the general public and although opinion will always be split it was as close as we think we could ever have got to that ever elusive "perfcet burger!!"

Posted at 11:12AM on Mar 25th 2008 by Niall Harbison

20. You start at 5:00AM - run up and down California Street 10-15 times. Then, go up Bank of America building for 10-15 times. Join spinning classes for the rest of the day, and finish by having a 5 rounds octagon UFC-like fight against someone who is twice your size.

4 hours later, any burger is the perfect burger...

Posted at 11:35AM on Mar 25th 2008 by Guy