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Message: <blockquote data-quote="cody6766" data-source="post: 2421776" data-attributes="member: 26511">I too have found that thin is better, but I take another approach. I mince onion to almost a paste and add it to my meat. I use 50% ground sirloin and 50% ground chuck. It gives a nice balance of fat and steak flavor to the burger. I liberally salt the meat and add some pepper and garlic powder before folding it and the aforementioned minced onion in. I roll it into half pound balls and set it aside. While prepping my meat (giggity), I'm also cooking bacon in a cast iron skillet. Once that's done I crank the heat to medium high and wait until it barely smokes. As soon as it's hot enough I drop a meat ball in and count to about 10. Then I flatten the burger as thin as it'll go without breaking up with a masonry trowel. I've found that this gives better consistency than flattening out the patty before cooking. Once a good crust is established, I flip. Once turned, I pile on chopped onion, bacon and cheese. I cover the patty with a pot lid and add a small splash of water to melt the cheese in a hurry. I pull it off, set it on a paper towel to rest and plate up. I add mayo, tomato and lettuce to the burger. If I"m going fancy I'll add adobo sauce to the meat, fold in some cheese too, and add peppers to the burger along with the bacon and cheese. I also like mixing up an aioli instead of using plain mayo. The type of aioli matches the overall theme of the burger.</blockquote>

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