Burger of the Gods

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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.

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These were tasty, very meaty burgers. Couple of comments: Pulse is not an exact term so our short pulses required that we do more than 10. Coarse kosher salt really contributes to the flavor, Make these burgers pretty flat so that they cook rapidly as ours took quite a bit longer. We put them on a grill pan on the grill and left the lid open, but next time I would close the lid for faster cooking. Overall, we enjoyed these burgers which we had with cheddar cheese on ciabatta rolls. This is more of a steak burger than a hamburger!

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Excellent burger! Just like eating a tender steak on a bun, and so easy to make. We tried it as Alton recommended on the show, with just pepper and mayo on the toasted bun, but added tomato and lettuce afterwards. Definitely helps cut the richness of the burger. Next time, I will try mixing finely crumbled blue cheese in. Wonderful recipe! Try the basic way first and add to taste. Thanks Alton!

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I've made this recipe twice and they were even better the second time around! It amazes me that the flavor is so good when the only thing you add is salt! I made these for Mother's Day and everyone LOVED them!!

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I've always insisted that the prices you pay at certain burger chain(s are WAY too high, and that if you simply had the right recipe you could easily reproduce those burgers at home "for a much lower price". Well this is that recipe! Once skeptical family members now agree with me, and now ask me to make Alton's delicious hamburgers all of the time!