How do you make them, I usually use fairly lean burger, and add onions, Lipton onion soup, with salt, pepper, and Johnnys seasoning, garlic powder. 1-2 eggs depending on how many burgers and bread crumbs, occasionally I add garlic, toss them over the briquettes and a good burger will come out of it.

do you guys have any other secrets

elroy

Meat + heat. That about does it for me. Not too picky about my burgers.

Fatty burger, Season-All salt, Worchestershire sauce. Delish!

Also to change it up a bit, Montreal seasoning is an excellent seasoning.

For mouth foreplay, add a nice cheese to the mix, like garic-cheddar, sharp american, jack, pepper-jack, etc.

For mouth orgasm, add a bunch of chopped bacon to the mix.

i prefer the Montreal seasoning as well.

a neat trick is to press two patties out really thin and put onion, tomato, cheese or whatever is to your liking between them, press the edges together to seal everything in and grill.

that is a good idea, I will try that next time

Try the bacon- thick cut, coarse chopped, cooked just past raw ( the grill will cook it more).

Mix in as much as you'd like, and proportion to your bacon love.

It's the best I've ever had.

Amen. No embellishment needed.

We have the ubiquitous 22" Weber onion and I cook the burgers indirect w/ coals off to the side. When I've used lean burger (93/7) ratio, they are either raw in the middle and dry on the outside or dry all they way through. With higher fat (90/10 or 85/15) they cook more evenly and stay moist when done. I use kosher salt & ground pepper mixed into the meat before I cook it. My mom used to use Worcestershire sauce in hers too. I'd forgotten all about that ingredient.

Grind my own chuck or sirloin (to justify my Kitchenaid). Add seasoning salt, beer, Lea and Perrins and fresh herbs (dried take too long to cook). Press chopped onions on the outside (again because they take too long to cook) and grill. Sometimes I will add bbq sauce or some pork depending on what I feel like or what the final dressings may be.