Lean ground beef ? That's a joke, number one, it is too expensive and number two it is dry and flavorless. We as restauranteurs aren't here to make you healthy, we want you to come back because the food tastes good.
I'll cover a couple of things here, the meat and cooking techniques, bun and condiments.
Now many owners may quibble over this and say no way, but I'm here to tell you this is "usually the way it's done". We start with regular ground beef which means it has a lean-to fat ratio of no less than 75% usually a lot less. Then we may add ground pork, it gives a great texture to the end product. This is usually a 4 to 1 ratio.
Relax, this is common practise. Now if you are Jewish or Muslim it is a teeny-weeny problem. I have on good authority though from a religious point of view, if you don't know then it's not an issue. As I said we don't all do this, but for sheer economics a lot do. For our case though lets stick with regular ground beef.
2 lbs of regular round beef.
2 cups of breadcrumbs.
2 eggs beaten.
1 package of dry instant onion soup mix.
2 tablespoons of Worcestershire sauce.
1 cup of water or as much as needed to make it pliable.
Good squirt of ketchup.
1 teaspoon of salt.
1 teaspoon pepper.
1 tablespoon of chopped garlic.
Now this where I draw the line. You can throw all kinds of stuff in it, jalapeño, bacon, cheese etc. the list goes on and on. I just want to give the basic burger and you can build upon it.
Mix all ingredients together and form into 8 ounce balls.
The best burger to eat believe it or not, is fried on a skillet (flat top) not char broiled. It can be finished off on a grill, but most start off on the flat top.
Once the burger is close to finishing, the bun is usually spread with a little butter and pressed on flat top. This creates a kind off grilled cheese effect on surface. Slide lettuce under burger and rest of condiments on top.
There you have it. Not the healthiest choice, but certainly the tastiest.