Good quality meat, worschester, black pepper, and Lawry's Seasoned Salt. That's all you need.

A good trick my father taught me was to shape the patties like blood vesels; that is, a fatter lip and a thinner middle. That way they cook up flat and even.

Did someone say they put Velveeta on a burger? Why would you ruin a lovely hamburger with plastic cheese? Sharp english cheddar, maybe jarlsburg (sorta like swiss) or some nice tangy blue and I'm set.

Damn... That sounds like a dinner plan!

M80v2 | VP150v2 | QS8v2
SVS Pci+ 20-39
Emotiva UMC-1 & LPA-1
M22ti + T-Amp, in the Office