The Perfect Burger

When I make burgers, I just throw stuff in - I never measure (actually, that's true of almost everything I cook), so this is only an approximation of what to add.

500 grs of top quality ground beef - in Europe, I prefer Irish beef. 
1 egg
3/4 cup of bread crumbs
2 tbls of oregano
2 tbls of Dijon mustard (regular American mustard  is less spicy if you have kids)
1/2 an onion, finely chopped
Salt & Pepper

Your beef must be ALL beef.  In spain, the beef is often mixed with pork or bread crumbs, so it is important that you are buying JUST BEEF (eventhough you will be adding the breadcrumbs afterwards).

Mix all of the ingredients together and make THIN patties.  Thicker patties take longer to cook, and require more herbs and spices to accentuate the flavour.  I find thinner patties more juicy and packed with flavour and after all, nothing prevents me from putting 2 or 3 patties in one bun ;)

After your patties are shaped, just slapped them on the hot BBQ (or indoor grill)... Do NOT fry them!!

Your bread absolutely needs sesame seeds (it can't be a truly North American burger without the seeds) and then the "All-dressed Burger" will have:
- mustard
- ketchup
- mayonnaise
- green relish (sweet ground pickled cucumber)
- tomato slices
- lettuce
- onions (I prefer if they've also been Barbecued)
- pickle slices
- bacon
- at least one slice of cheese (monterrey, cheddar, mozzarella, provolone)

If you can actually bite a burger this size... you're doing good.  If not, you can also take George Costanza's approach , and use a knife and fork..

Enjoy!