Originally Posted by Caveat Emperor
I must be in the minority, but I've never once had a homemade a burger that tasted better than, say, a Gordo's burger or a Quatman's burger.
The pros have it down -- whereas I've been to grillouts (or cooked myself) and can never quite get the right ratio of burger patty to bun, or the right level of juice when you bite in.
The best burger recipe I've tried involves equal parts ground chuck and ground sirloin, with just enough salt to bring out the flavor of the meat without tasting salty. Very simple, yet tasty. Let the meat taste like meat and use your toppings and condiments for variety. As far as grilling goes, it just takes some practice to know doneness. I think there's a tendency for people to overcook out of fear of a little pinkness, ending up with something charred and dry.