Try this....

Sorry, this isn't going to be real in depth. But try this.....

Take some chuck steak, trim the fat and cube it. Pulse it in a food processor till it is manageable enough to mold into patties. Season and cook to your liking.

I promise you'll love the results. It makes an awesomely juicy, tasty burger that really melts in your mouth. I promise.

Hey, McMuffin...EAT THIS!!

It's a burger with a hint of Saturday morning breakfast. Some might call it a "brunch burger" but that was way too sophisticated for this site.

Not much to tell about this one. Just your normal burger, normal fixin's...with a few notes of interest:

1) I substituted the bun with an English muffin. Slathered it with butter and toasted it on the griddle.

2) Instead of a slice of cheese, I used shredded Colby jack and placed it on top of the patty after the flip

3) Added bacon...well what's Saturday morning without bacon?

4) And of course, the egg. Sunny-side-up. Gooey, but delicious!!

Goronzola stuffed bison burger

Was a little adventurous with this one, but it came out exactly like I hoped. A couple of years ago I was introduced to Gorgonzola cheese. I loved its powerful, yet smoky smooth taste. It got me thinking of how to create a burger "around it."

1. Start with 1/4 pound of bison, that's right, bison. I chose bison because I've heard it has more of a "wholesome" taste than beef. It also has been claimed that bison is not as fatty. I thought this would compliment the taste that will be brought about in the rest of these steps.

2. Split your 1/4 lb into equal 1/8 lb patties.

3. Lightly glaze your bottom patty with a garlic paste. Then place Gorgonzola crumbles in the middle of the bottom patty and cover with your top patty. Pinch the outsides of the patties together so you have a pocket of cheese within your reformed 1/4 lb patty. Season with salt and pepper.

4. Saute some mushrooms with a little Worcestershire and keep them warm to place on the finished product.

5. Use medium to medium-low heat and cook your burgers about 5.5 to 6 min per side on your griddle. When you flip the burger, be sure to poke a hole in the top, otherwise the cooking cheese will push out the sides and you will have an awesome mess. If you like, you can toast your buns on the same griddle...I did.

6. Assemble your burger. Not much to this...just the buns, patty, shrooms, and maybe a little lettuce.

Like I said, this one was a little scary--wasn't sure if the Gorgonzola/bison combo was going to be the flavor I was looking for. But it was, And OH MAN, WAS I GLAD I TOOK THE CHANCE!!

Try this one and let me know.

Sliders

I stole the idea off the Food Network show Diners, Drive-ins, and Dives

-1 pound of ground beef, I was using bout 85% lean

-1 pack Sara Lee Dinner Rolls

-1/2 cup onion, sliced very thin

-sliced cheese, you are going to need enough for about 8 sliders

-salt, pepper, garlic and any other spice you like

1. Set the griddle on medium to medium-low heat

2. Divide your hamburger into 8 meatballs, flatten (but not completely) and season one one side

3. Place them on the griddle-seasoned side down, season the other side and place the thin sliced onions on top. Mash the onions into the top of the patties, flattening the burger the rest of the way (this will prevent you from slinging onions everywhere when you flip them).

4. Cook for at least 3.5 minutes

5. Flip the burgers and cover with your choice of cheese. I tried american and cheddar. In my opinion: cheddar made for the better taste while american melted to the perfect consistency.

6. Place your dinner rolls (bottom side first) on top of your melting cheese face down.

7. Finish cooking your burgers (probably another 3.5 minutes)

8. Pick up the "burger package" with a spatula; take the top bun and flip it under the spatula; pull your burger off in one fell swoop and flip onto your serving plate.

Now I didn't put any kind of condement on our sliders...I thougth the grilled onions alone added the perfect taste and anything else would have been overkill for the mini-bites of gooey goodness. Of course, all this is up to interpretation and modification. Thank You Food Network for the idea. Let me know what you think.

Cheeseburgers in Paradise

I found a list of places all over The States that are supposed to have good burgers. If you have tried any of these leave a comment on them.

http://www.fdu.com/cburger.htm

Top 5 list to date

5. 99 Cent burger from Mr G's, Abilene TX
4. Homemade--cheese stuffed patty seasoned with salt, pepper and garlic; fresh veggies a must; all on a toasted bun
3. Any mushroom burger from Red Robin
2. The Not-So-Big Burger with cheese from Rick and Carolyn's Burgers and Fries, Abilene TX
1. Cheeseburger from Storm's, Hamilton TX http://stormsrestaurants.com/

Give me your top 5 list, or comment on mine.