As the title says I think that I have what I consider the perfect cheeseburger. Now, I am not going to tell you that you have to mix half sirloin with veal and some other expensive meat that you can only find in a gourmet market. I am just going to tell you how to take a simple patty of beef, season it and grill it.
First, I use beef patties that have been shipped to me in a package of 60 that have been pre-formed and perforated to reduce shrinkage. I use these because they are easy, and when I have to grill 200 hamburgers, I don't want to have to make each one by hand. I throw them on the grill in their frozen state, which is nice because it means that you don't have to have the forethought to thaw them. I then sprinkle the up-side with Lawry's garlic salt, and Canadian Steak seasoning. When the burger has cooked to the point of flipping I flip it. Repeat seasoning for the new cooked upside. Cook until desired doneness is near completion and top with cheese of choice. By the way, so you don't think that I use burger patties that you don't have access to, you can use pretty much patty that you find at the mega-mart,though I will say that some are probably better than others. If you want the ones that I use, you can go to a GFS Marketplace, if they are in your area, and they are the homestyle patties, 1/4 lb each.
I hope you are not disappointed that there is nothing else to it than that, but I am telling you that I haven't had one person tell me that they didn't like them, except for that one kid who got one that was pretty undercooked... I would have eaten it though, and he didn't deserve a good burger anyways. For the effort, and time it is a pretty dang good burger.
Next time: Corn Salsa