Grilling: Favorites, favorite beef for making the perfect burger?

[Armor_Buff]

What’s your favorite blend of beef for making the perfect burger? I’m always looking for new ideas and tweaks to keep those grilled hamburgers interesting. Please feel free to share favorite seasonings too.

If burgers aren’t your thing, would also love to hear about favorite grilled chicken, fish & veggies.

With spring & summer, grilling season comes in the Mid-West USA. I’d love to hear about everyone’s ideal hamburger

My pet favorite is 2 pounds of Black Angus 80% lean/20% fat ground beef mixed with 1 pound of Italian pork sausage to make 6 to 8 burgers.

Thank you for sharing.

[Evan]

Moose.

[RollTide]

buffalo

[Tojo72]

Simple chuck 80-20%
Some sort of rub or seasoning that I might have around.

Any leaner,it can be dry

I usually top with cheese,Chipotle ketchup,pickles,red onions,green onions,or onion rings,though not necessarily at the same time.

I have enjoyed chuck with bits of brisket while dining out.

[Tojo72]

Just a side thought,my wife makes her chili withe 1/2 chuck,and 1/2 hot italian sausage.

[Tank_1812]

I have done a ground sausage patty inside a ground beef patty. It was pretty good. Probably used 93% beef. I prefer to cook low and slow, don’t have a drying out issue.

Down here we like BBQ, eastern style and pig with slaw on top. Everyone else is doing it wrong.

[Armor_Buff]

I like the patty in a patty idea. Low & slow rocks.

I definitely speak BBQ, am here at the moment

[Tank_1812]

Are they western style?

[Armor_Buff]

Alston’s is Piedmont style which is North Carolina Eastern style with the German influenced BBQ sauce. The BBQ sauce being vinegar & pepper based plus tomato & bit of sugar.

Warm BBQ Sauce

Mascot and hero of today’s lunch.

Red Bridges BBQ Lodge on other side of town is also well known and been feaon the web and tv etc.