I used to like going to fast food places a little too much because of time constraints on cooking dinner, and well I just liked it a little too much. After I started The Vintage Diet though the whole idea of fast food became repulsive to me. I learned, I studied and soon discovered all the gross things that go into your standard fast food hamburger. No thanks, I'm done. Now a hamburger is a treat, something we have maybe once every 2 weeks and always made from scratch at home. There is no all encompassing "secret" to the perfect burger, but there are a few things you can do to go from ordinary to nirvanic.
DO - Use ground chuck or sirloin. These meats are lower in fat so you have less loss upon cooking
DO NOT - Make a giant burger pattie. 1/4-1/3lb is a serving and is the perfect pattie size to ensure quick even cooking.
DO - Use fresh baked rolls from a good bakery. If you use Wal-Mart rolls you'll get a crappy result.
DO NOT - Use iceberg lettuce, it's watery, tasteless and nutritionally void. Use romaine instead just cut out the hard stalks and use the green leafy part.
DO - Use good fresh tomatoes like Campari, even though they are smaller they pack a huge tomato taste unlike the store brand slicing tomatoes that have taken on the flavor of tofu.