I can eat cheeseburgers till i roll away. However, if I'm buying them at a restaurant, it's almost always fast food.
I like grilling burgers, and feel I've gotten it down to an art form. My big move is to mix 1pkg of Lipton Onion soup into every 2lbs or so of 80/20 ground beef. Stir in 3/4 cup or so of water to get the soup liquid. I hand form around 1/2lb patties. My son thinks watching me splat the round ball from hand to hand before forming is hilarious!
While waiting for the briquets to ash over, I soak a handful of mesquite shards in water. When the briquets are ready, I drain the water and sling the shards onto the briquets. Getting the charcoal at the right temperature that I can cook the patties for 6 minutes or so on each side while the shards smoke up the place and still have medium rare burgers takes practice. If I can deep fry french fries with 'em, I'm usually set! I usually make about 6 lbs of burgers at a time, so that I don't gotta make dinner for a couple of days.
The onion soup does tend to make one gassy for a day or so. Be warned.
