Burger of the Gods

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This is by far, the most amazing recipe ever! I use a flat iron steak and a package of top sirloin. I'm going to add some real butter this time as someone else suggested. No other tips, I will NEVER buy ground beef again! And honestly, growing up, my friends mom always went down to the store and had the meat guy grind some cut of steak for her meat. So this is just an old fashioned way of getting fresh meat for your recipes?

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Simple yet so simple I who have had to call the fire department last time I made homemade burgers...*blush* I made them tonight, my three children ate them and found them delicious. I recommand this recipe.

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These were very good and very simple, but i made it for 4 pounds of beef and made normal hamburgers, and of course I added the necessary increase of ingredients for the 3 extra pounds.

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I have been making burgers for years.... And always trying to get that burger joint taste and texture... Eureka. These melted in everyone's mouth. Whether you like 'em rare or well done they are great. Added some fresh parsley and lightly salted butter to the processor for extra fat (flavor Used 1lb flat iron chuck steak and 1lb top round sirloin. Cheaper than the best store made ground beef and sooo much better. Will never buy ground beef for burgers again...

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These were fantastic. I made them into 6 sliders and they were the best burger I've ever had.

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NO MORE MCDONALDS. Great but I used a George Foreman Grill for 4 1/2 minutes. Top with mushrooms and mayo, it will be so good it will make the FRENCH CRY!

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My husband and I love this recipe...we regard it as our favorite! Yes, it takes some more prep time than other hamburger recipes using readily available ground beef, but it is definitely worth the time and effort. I make the hamburgers just as outlined in the recipe, top it with sauteed mushrooms and cheese, and serve on toasted Kaiser rolls. Delicious! Because there are only 2 of us (well 3, but I don't think our 5-month old is quite ready for burgers yet!, I cook 2 burgers and freeze the other 2 formed patties. I've thawed them out for a later meal and cooked them as directed, and they still come out great. Highly recommended recipe!

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Excellent burger, doused with a bit of Worchestershire sauce and the salt, then pan fried in a cast iron skillet. Topped with carmelized onions and a mashed avocodo.

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Fried these in a skillet, and usually all my hamburgers are dry that I do this way! They were great tasting, and moist! Thanks Alton!

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I'd never thought of mixing different types of meat, or using my food processor to grind my own. I prepared this recipe using just the kosher salt to season, and these burgers were absolutely THE MOST flavorful, juicy burgers I've ever made (and I've made a lot of burgers!.

I used a pound of sirloin and a pound of chuck, and made 8 burgers. I cooked them on the stove for 6 minutes on each side and they came out well done but still extremely juicy!

I'd gladly use this simple recipe again and again.