I like to mix my burgers with 3/4 ground Sirloin and 1/4 ground Pork. (sholder or boston butt)   
 
I mix the meat till the colors blend together and form them into patties. Then I sprinkle a little Lawry's seasoned salt on each side of the patty and let sit for 5-10 minutes to let the spices sink in. Set the oven broiler on low and cook them about 6 minutes each side. I know this is a cardinal sin but after each flip push down on them a tad. They are very juicy flavorful burgers and this helps keep them from being too juicy. (personal taste) Also you want to make sure the pork is done through. After 12 minutes is up toss a slice of cheese on, give it another 30 seconds, and you're done. 
 
Using pork for your fat instead of ground chuck adds some crazy flavor to the burger and a little bit on the leaner side too. Enjoy!

I take 1/3 Sirloin, 1/3 Chuck, and 1/3 Lamb. It makes for the most delicious and lean burgers/meatloaf you ever will taste.

1/2 Sirloin, 1/2 Ground Round. Then I do a dry rub of smoked paprika, chili powder, cumin and dried mustard. 
 
Also - use your thumb to put a little divot in the middle, it will rise as it cooks but will make sure the burger cooks evenly and stays juicy 
 
Top with either carmelized onions and blue cheese, or coleslaw and bbq sauce

I'm guessing buying frozen burgers that you just heat up in your frying pan dosen't count? :(
Still its a burger that I'm making at home.

98% fat free ground white turkey or better. So delicious. 
 
Whole wheat bun, lettuce, tomato, light miracle whip, mustard, pickle, ketchup... yum.

Ground meat. Something like that. It makes for delicious, juicy burgers whether you grill them or fry them on the stove.

Just lean ground beef here, either 85% or 93% lean.

I get in my car and drive to Sonic........wait, that doesn't count does it? oh well.

Is it wrong that I don't like hamburgers?

Bison.

We get the meat that's over 95% fat free because my mom's a health freak. Then we add in Lipton onion soup mix and shredded cheese, right into the meat. Mix and cook and now i'm hungry

" We get the meat that's over 95% fat free because my mom's a health freak. "

Fresh cow, that's it.

I think this week I'm going to experiment with some  Piedmontese beef. I've had it prepared at a very famous place near here and not only is it mind blowing but it's one of the only burgers I ever order pratically plain because fixins would ruin the flavor of the beef.

Ground Moose,  With only a very small amount of both mustard and BBQ sauce then a very small amount of lettuce
If you have never had a moose burger you don't know how good a burger can be.

Fuck this thread. I'm hungry :(

Just  beef mince. From the supermarket .

" Ground Moose,  With only a very small amount of both mustard and BBQ sauce then a very small amount of lettuceIf you have never had a moose burger you don't know how good a burger can be. "

Actually I'm in Canada it could be legal in the US, Though I don't know of anywhere that sells it.
I'm pretty sure that you cannot legally purchase it though, Seeing as moose are not farmed therefore not government inspected which makes sales of the meat Black-Market only.

" 1/2 Sirloin, 1/2 Ground Round. Then I do a dry rub of smoked paprika, chili powder, cumin and dried mustard.  Also - use your thumb to put a little divot in the middle, it will rise as it cooks but will make sure the burger cooks evenly and stays juicy  Top with either carmelized onions and blue cheese, or coleslaw and bbq sauce "

The only time I mix is when my dad gives me venison. Otherwise its pure ground beef, cheap as it gets, and some Worcestershire sauce.

It's almost 10p.m. but dammit I want to fix a burger now.   DAMN YOUR BURGER TALK MAKIN' ME HUNGRY!!!!!!

brontosaurus burgers

All sirloin with some local honey bbq sauce mixed into the meat, good stuff.

I ate a crispy chicken sandwich while reading this thread and am still hungry for beef. Where's my jerky?

" Actually I'm in Canada it could be legal in the US, Though I don't know of anywhere that sells it. I'm pretty sure that you cannot legally purchase it though, Seeing as moose are not farmed therefore not government inspected which makes sales of the meat Black-Market only. "

Pork/beef/bacon burgers. If you've never had one before stop posting and make one immediately.

" Is it wrong that I don't like hamburgers? "

 http://lifehacker.com/5383922/make-your-own-shake-shack-burgers
 
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Just ground beef for me. 85% lean or less for a juicy burger. I'll season the patty before I cook it as well. I have had 93% fat free beef, and while it's ok (and it's actually pretty delish when you use it for Hamburger Helper), you won't have a naturally juicy burger as you will with a more fatty meat.

" @Buzzkill:  Jellied Moose Nose....    That's disgusting.  He's not at a store that sells moose,   It's a processing facility that cuts and cures meat brought in by hunters. "

I dare anyone to say human meat. Jk.

Reconstituted apple pulp.

Mmm, appley,    

3 lbs 80/20 ground / grate 1 garlic clove into the meat before making the patties (4-5) / lightly sprinkle Lawrys, left over bacon fat, with a dash of McCormic Montreal Steak seasoning as you're making the patties. Drop a couple dashes of Olive Oil and place on grill, (or pan). If you're making them in a pan, place freshly chopped onions and mushrooms on top of the burgers while covering, this will keep the burgers moist, and draw flavor from the two. When you flip, make sure to lift the onions, but let the mushrooms fry until the 2nd side is done.  A real burger should have a great rub/spices, but not be doused in sauces. Keep that for afterward. Throw the buns in the pan for about 30 sec's  (very lightly buttered) for that extra crunch. Top burgers with either a sharp cheddar or my favorite (pepperjack) on top of the "steamed" onions, and re-topped mushrooms. Place 2 strips of maplewood smoked bacon (from earlier) then top either the norm -lettuce, pickles, tomato, mayo, ketchup, mustard etc..etc.  OR, topped with cheesy hashbrowns and an egg (slightly over easy)