Ok, today is the day I release my world famous hamburger recipe. I made some last night and decided these were the best burgers I've ever tasted. Now, that is saying something as I am a hamburger connoisseur. First of all be forewarned - this is akin to the great skills of the ancient sword makers. The concept of "folds" as is applied to metal can be applied to meat. Let's start off with the meat. The meat is best cooked directly from the store. Do not put the meat in the freezer or refrigerator so go out and get the meat right before you make the burgers. As of what type of meat, I prefer the ground round - the 85-15% combo. You can choose the lean 92-8% but you will lose some flavor (you can make up for it by adding more seasoning). In order to have that full feeling I like to put about ¾ pounds on each patty. I suppose you could go less but why? Here is a technique I call "Hamburger Folding". Grab the patty meat and roll it up into a ball. Then smash it down into a huge patty, bigger than what a normal patty would look like. Then apply the following:

Add a layer of garlic salt and steak seasoning
Add a couple of dashes of salt
Add one dash of pepper
Add a couple of drops of butter (the squeezable kind) (use your fingers to spread it around)
Add a couple of drops of Hickory or Mesquite Barbeque sauce (use your fingers to spread it around)

Now take the meat and roll it up to a ball again, try keeping all of the seasonings you added in the center of the patty. Then smash it again on the perpendicular side and repeat the seasonings.

Ok roll it up into a ball again. This time we will form a perfect patty. You want it to stick together so make sure to keep squeezing it like playdoh. When you put it down on the cooking board put pressure on it to keep the bottom straight. Then flip it over and put pressure on it again. Then perform some practice flips with your hands to verify it won't fall apart. Now comes the marinade part. Grab some Worcheshire Sauce and sprinkle it on the burger. Grab the Hickory or Mesquite sauce and put that on the burger. Grab some butter and garlic salt and seasoning and put that on the burger. You really don't have wait that long because we've already locked the flavor inside the burger. Maybe 3-5 minutes before placing on the grill.

I recommend gas grills with mesquite chips placed inside. You get the flavor of mesquite in the burger and sometimes with charcoal you get lighter fluid tasting burgers. Cook each side about seven minutes 1 time or until done to your liking. When you flip the burger add some butter and barbeque sauce to the tops of the burger.

Now comes the cheese part. People seem to think burgers are good with one type of cheese, how wrong they are. There are mozzarella slices you can buy at the supermarket, I recommend putting them on first because they take the longest to melt. Then I put Kraft American cheese on second. This cheese will bubble up and add to the flavor.

You will know the burger is done when the cheese is melted to perfection. I then prepare the buns by adding 1 slice of cheese to the bottom of the burger bun with some ketchup. Put it in the microwave for 35 seconds to melt the cheese slightly. Then add your patty to the bun and you are finished. Bon Apetit! (I suppose you could add other toppings, but that would be inhuman).

Thought of the Day
"This is like a taste explosion."
- George, tasting his first mango, in "The Mango"