What I have here is a coarse ground beef and some salt and pepper but you can choose any burger recipe you want. I also prefer a high fat content in the meat, something in the 85/15 range. Extremely lean meat will not produce the flavor desired in a good burger. Of course, the higher the fat content the more shrinkage of the patties will occur. Before getting started, you will need to be aware of a few of things:
- Keep the meat cold as much as possible
- Do not over work the meat. Handle it as little as possible
- Keep your hands and work area clean
- Wash everything as soon as you are done
