Nice stuff.
Well, I've been working on a new burger over the past couple of weeks...think I've finally perfected it. I don't have a picture of it, sadly...I'll take some next time.
My wife puts ground beef in quart bags and puts them in the freezer...so we have these huge squares of ground beef.
What I do is cut the bag open and cut the meat slab in half, producing two smaller slabs of ground beef, about 1/2 of a pound each. These are then put into my frying pan which is already hot with sunflower oil. The burgers-to-be are then lightly soaked with soy sauce, then further seasoned with Adobo and Montreal steak seasoning on both sides. They're topped with Swiss cheese and served on regular sandwich bread, not hamburger buns. I call it the "Culture Shock".
The name comes from the combination of ingredients from a wide range of cultures. The burger is DAMN TASTY.
