Gents,
I can offer my approach. Butchers mince, mostly from the cclod as I understand but with some added fat. Cant be more specific but if you want to replicate it comes from Sheperds family butchers in Drayton near Portsmouth.
I take this and add ground dried garlic, a ground black and red pepper mix mix it and then into the cheapo Lakeland burger press, filling it up leaves you with an c6oz patty but quite wide. It is then a squish, not a power squeeze, and off to the fridhge for a good 40 mins or even in the top of the chest freezer for a bit.
Sear and cook through, a rare burger is like gnowing on the sputum of Satan, raw steak lovely,, raw burger oooooh no.
I know its a separate thread but Tomato, just bloody no, not ever, it will bring tortional instability to your creation, and your poor guests will be doing the bite squish, reverse try and tuck it back, now top and bottom bap are not aligned there is sauce redistribution, hand related enslimement and what should have been a beef based caress is now like trying to wrestle a bogey related slime stack. If ever a fool offers you an burger with a slice of tomato in it extract and consume and your life will be the richer for it.
Whilst on a roll, or perhaps even a brioche bun, the absurdly tall burger. I don't have a flip top head, and even if I I did putting the whole burger in and closing it would asphyixiate me and I always think the enjoyment of bbq food is marred by the very real risk of death.
Thus I should be able to bite your burger, not slam my face into the side of it and start gnowing like a dog with an football. So no thanks to an wafer thin (those of a certain generation affect a mock French accent) burger that is dry as an cardboard box, yes to the juicy non rare patty and no to the beef bowling ball.
And the dill pickle, like an angel crying on your tongue.......
Cheers
Tiny