Elements of a perfect burger

I read the article last night, I'm going to try the ground brisket. I grill on the deck all year long. The hotter the grill the better and keep the lid closed. Turn once and only once.
I grind fresh pepper and sea salt onto the burger before grilling. Kosher salt is too coarse.

Grill the bread.
Pico de gallo is getting to be my favorite burger topping.

 

I somehow get the feeling this isn't Stay Thirsty's first SJ rodeo.

Either way, bravo.

 

After sleeping on it, I find some fault. "Sir" wasn't Peppermint Patty's deal; it was Marcy's.

 

And his handle is the catchphrase of the new Dos Equis ad campaign.

 

Marcy was overhandling the Patty, I am sure.

 

Boom goes the dynamite.

 

I'm a big fan of bread and butter pickle chips on my hamburgers.

 

We live in an apartment so no grill.

I love the hot skillet method for cooking.

You preheat the sucker in a 500 oven, drop your meat in, sear it on both sides and then finish it off in the oven.

Have done steaks like that a rack of lamb that was stupendous.

I'm like Ab. I'm going to try it with brisket.

 

I like 80/20.

 

Do you put in the oven on the same skillet or do you transfer it to something else?

 

Try a fried green tomato next time. Pretty good.

 

I use 80/20, or 70/30. Bit of seasoning salt, some bread crumbs and on to either the Foreman or the outdoor grill.
Last time, I threw in some of my cinnamon chipotle rub. Absolutely delicious.