I was never really a burger fan until I started making more of them myself. Building a delicious burger is really an art. From the way the toppings are put on, to the proper toasting of the bottom bun so it doesn't get soggy...it's serious. A perfect burger, however, truly starts with the flavor and formation of the meat.

Let me begin by saying I love fondling raw meat. Also, I don't like how plain hand formed burgers shrivel up and lose their shape while cooking. When I was a youngster, I remember having a hamburger press in the kitchen. A while back I went on a mission to find one and couldn't find one anywhere. To improvise, I discovered using a tin can lid is the perfect trick, and most people have one of these at home. If not, you can score one for like 50 cents at a thrift store.

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The ingredients you will need per pound of ground beef (or turkey if you prefer) are as follows:

  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder (I use Mrs. Dash but regular garlic powder is fine)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • Pinch of salt (sea salt works best)
  • Pinch of cumin (optional)
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You will also need wax paper.

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You will make a few squares of wax paper to be larger than the lid to wrap your meat. Always wrap your meat.

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Combine all of the dry seasonings together in a small bowl.

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Then add spices to your meat in a separate larger bowl.

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Next add your Worcestershire sauce.

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The fun part is mushing your meat. I GUESS you could use some kitchen utensil to mix it, but that's not as stimulating as meat in your hands. Squeeze, kneed and beat your meat (with one hand, keep the other one clean) until it's moistened and soft, then smooth it into balls. Drop your ball onto the wax paper covered lid and press the ball flat to fill the circumference and make a nice flat patty.

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Grab another square of wax paper and place it on top of your burger like a blanket with your clean hand. (It's important to switch hands when handling your meat so you don't spread bacteria).

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Next flip your lid and put your wrapped meat on the counter.

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Now, simply lift the lid and see what's been left behind!

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Tasty meat, all wrapped and ready to be cooked or frozen and stored for future meals.

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I've got all kinds of great burger tips. I'll share more with you at a later date. For now, this should be the start you need to begin building better burgers at home. Go put that meat in your mouth and ENJOY!