I love a good burger in pretty much any shape or form. Anything from grilled in the backyard to fast food to sit-down burger joint to decadent fine dining hamburger. Sometimes it’s a turkey burger and sometimes it’s a house-made veggie burger, but truth be told, the absolute best-tasting is with good ole’ beef, and not super lean. 90% lean still contains some fat to leave your taste buds happy and burger moist.
When shaping the burger patties, it’s important not to over handle or pack the meat so it doesn’t become tough. Simply divide the meat into portions and lightly shape into patties. That’s it.
Seasoning the burgers is also important. My go-to burger seasoning is a bottled blend geared specifically toward burgers or steak, with pepper, garlic, salt, and other spices. You can’t go wrong.
I love serving these burgers with HighKey's Cheddar, Egg White & Bacon Cheese Crunch for a crunchy, cheesy, savory side dish that’s packed with protein.