Burger Master. Recipe

I make a pretty damn good burger. Medium rare with just the right balance of toppings and condiments. I use ratio of 80/20 - Beef to fat. Sometimes I grind hanger steak or brisket or even boneless short rib and add 20% pork fat. The fatty gind is the secret to having the most succulent burger ever. If the juice isn't dripping down your arm and drooling off your chin, you made it wrong. The bun is also extremely important in the building of a good burger. Too spongy and soft and the juices will soak and destroy (get it?) the bun before you've finished. Too thick or dense a roll and the meat will get lost like a ugly middle child. Bad bread is a serious burger crime. Also, if you're going to put some veg on your burger such as…