One Hamburger Summer

Never completely read through this sticky before. I just did. Lot's of great burgers, kaftas, and other ground meats. I'll have to try to duplicate some or all of them.
I have no pictures but will take some the next time I make them but this is my favorite burger ...
1/2 lb. ground beef - either 80/20 or 85/15 - formed into a 1/2 - 3/4" patty
grill to just the medium side of medium rare
top with ...
a generous helping of Maytag or other good quality blue cheese
2 slices thick cut bacon
grilled or sauteed onion & jalapeno
my favorite, imported from Cleveland, Stadium Mustard
I am very particular about the bread I eat but not so particular about the burger buns I buy - the cheapy store brand work for me. Besides, I worked in a commercial bakery for a couple of summers when I was in school, and they're the same bun as the name brands - just in a different bag at 1/2 the price.

Do you add the cheese as soon as you flip the burger so that it melts a little, or do you add it in crumbles along with the onion and jalapeno?

Brad

Either way is good but usually add it when I flip so it melts a little.

I already posted this year's submission in the "not so sticky" section, but here is a link to a kind of sauerkraut burger:
viewtopic.php?f=2&t=23683

I have a new favorite seasoning for burgers: the Mucho Macho Rub from How To Grill. I just liberally sprinkle one side of some 80/20 beef patties and grill away. I generally add cheese (cheddar) and occasionally bacon.

However, after reading through this entire thread (although not all the linked ones yet!) I've got a lot of inspiration and things I want to try!

Take care,

Derek

On Saturday I seasoned 3 burgers with Lawry's seasoned salt and pepper and wrapped them in plastic with the intention of having for dinner that night. However, I went out for barbecue for lunch and never really got hungry again, so I decided to save the burgers for Sunday. But then I had some leftover pizza for breakfast and we had an early afternoon chicken dinner, so once again I wasn't hungry for the rest of the day and the burgers wound up waiting until Monday night.

They picked up some color from the salt.


I used a cast iron grate and while I did get some grill marks what really surprised me was the crust.


Can't forget the cheese! This time it was Colby.


I like my burgers with just mustard while Mrs. SC often adds lettuce and tomato.


The first thing I noticed was that the burgers cooked much more like a solid piece of beef, and when I bit into mine it felt somewhat like a piece of sausage. But the flavor was good and the burger wasn't overly salty, so overall I'd have to say that they were a success.

Brad, char is good. Beercuer like char.

My turkey burgers-
The rub-
1/4 cup turbinado sugar
3 Tablespoons Hungarian paprika
1 Tablespoon salt free chili powder
2 Tablespoons granulated garlic
1 Tablespoon granulated onion
1 Tablespoon black pepper

Turkey burgers need seasoning for 2 reasons, to give them some flavor and the rub helps to keep them from sticking to the grill. You should also use the burger straight from the store, no freezing, freezing traps too much moisture in the meat and turns it to mush when thawed.

The rub applied to 1/3 lb burgers-


On the grill-


Done-


Mine with jalapenos and my BBQ sauce-

Excellent, Cliff! I'd eat those any day of the week!

Nice burgers, Cliff, and proof that they don't have to be made from beef!