Before I get into the food processor wars, I want to briefly delve into a diversion about luscious burgers. After needlessly ruining many a burger in my youth by overcooking, underseasoning, and a multitude of other sins, I think I finally have a great burger recipe. It involves an unusual ingredient and interesting assembly procedures, but many of my friends say it’s the best burger they’ve eaten.
I start with ground chuck. If your burger looks fattier than mine in the photo below, you might want to cut back a little on the next two ingredients. To this freshly ground chuck, I add some butter and peanut butter. I’m not going to publish the actual measurements in case I want to enter this burger into a competition sometime. Most competitions clearly state that the recipe cannot have been published prior to entry in the contest.
You can see this is not health food, by any means. Salt, pepper and a bit of special sauce (OK it's Worcestershire) round out the patty ingredients. Not terribly complex, but when you are starting out with good meat, 
you don’t need to embellish that much. One of the problems I have with many burger concoctions is there are too many ingredients – eggs, breadcrumbs, tons of seasonings. You might as well just make meatloaf.
I form the burger into balls. Each ball is patted pretty thin. To half the balls I add cheese – whatever kind you like is the right kind to use. I have used cheddar, blue, pepper jack and Colby jack with excellent results. I put the two halves together and let my husband, the Grillmeister, work his magic.
The end result is pretty darn tasty. Oh, and those things that look like dead worms on top of my burger are sauteed red onions. I'm no Andrew Zimmern.
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