[Brandon]

My favorite is Beinlichs outside of Chicago. They make a very tender patty, not too thick or thin. They only allow grilled onions and cheese to be ordered on the burger... they don't allow salads. It's a lodge type atmosphere with the short menu posted on the wall.

I do a version of theirs. Fresh ground chuck ensures plenty of oozing fat. Slow smoking adds more goodness. Searing on the cast iron over blazing coals give a great crust. The meat is frozen before grinding, and spread out before seasoning and forming patties. A good burger should not be over compacted
Punt