When I was young, I didn't like hamburgers, which is odd because it's one of those foods that all kids seem to like. I eventually realized that my issue wasn't the hamburgers, but the ketchup. I know it sounds a bit un-American to dislike ketchup, but I'm quite put-off by the concept and execution of a tomato product that tastes sweet. I now love burgers but I highly recommend topping them with mustard, strong dill pickles (homemade if possible), and sliced avocado.
Homemade burgers often pale in comparison to the restaurant variety, not least because they're dry rather than juicy. Professional chefs tout using meat with the highest fat content, but even then burgers can end up disappointingly dry. I have found that adding a bit of unflavored gelatin to the ground meat results in a juicy burger every time. Don't go overboard with the gelatin, as too much of it will cause the burger to fall apart when you flip it. I like my burgers rare, but my husband likes them medium-well, so I speak from experience when I say that even a medium-well done burger will stay juicy with gelatin. Read more.
