BIG ASS BURGERS
I take 2 parts ground beef, one part ground turkey, and one part ground pork. Then, I add one or two whole cloves of garlic (Depending on whether I have to speak the rest of the day!) parsley, seasoning salt, paprika, onion powder, diced onions, lotsa flour to make the burger stay together and not break apart, and sometimes Mrs. Dash.
Then I make burger patties about 5/8" to 3/4" thick by using two pieces of wax paper and a wood cutting board as a press to flatten them perfectly, cut with a particular cereal bowl I have to fit these huge kaizer rolls I get at my local bakery, so the bun's about 6" diameter and the patties about 8" diameter. The burgers will shrink to just about the same diameter as the buns. I don't want hockey pucks, and I don't want Burger King paper-thin crap. I wanna burger I can't finish! I wanna burger that doesn't leave room for fries or any other sides!
Then if I have enough friends over, a sheet of aluminum foil folded in half to sizzle a 1/4 pack of bacon. The mushrooms and the cheese go on to the burgers with 2 minutes to go. I want the shrooms trapped by molten cheese, then the bacon gets mashed into the cheese on top.
After that, it's how you want it built.
These suckers are so damned big by the time I'm done with them, I gotta use both hands to mash it all together enough to even fit in my jaws.
Just thought of something.... I've got scrap strips of stainless steel from a project here at work. I'm making me a burger cutter! Screw that cereal bowl!
I actually walked up there from Crawford Long while my mom was in the hospital to pick up lunch, 'cuz my stepfather had never had one of their burgers. I got the bison burger for the first time, and I have to say, it was pretty damned good. 
Just watching them slop these things together is cool... Don't expect to sit down either it's just a shack, and a bunch of areas where you can stand where there is a shelf to put your stuff on, which makes it an even more original experience. Busy day and night.
