The Best Burgers

This isn't necessarily a recipe - it's more of a method. Sean and I cook burgers a lot now that it's summer and we have perfected the way we prepare our meat. I only eat turkey burgers (hooray allergies) and he pretty much eats sirloin burgers, and this ~*method*~ works for both types. I must add: damn, that bun is weak! Use sesame seed buns OR potato bread buns. They are infinitely better. We buy garbage buns cause we go through them slowly.

Ingredients:
burgers!
garlic salt
paprika
fresh ground pepper
21 seasoning salute (Trader Joe's)
cayenne pepper (if you want spicy)

Basically, defrost your meat if it isn't already. About 20 minutes before you plan to cook the burgers, prepare the meat. First, cover it in a nice coat of garlic salt. Next, grind some pepper over it - the more, the spicier, and with the garlic salt, even spicier. I mean, it's not like FIRE spicy, but spice... as in... many spices. Anywho. Add just a tiny bit of paprika. Top it off with a decent coat of 21 seasoning salute. If you like spicy burgers for some reason, add as much cayenne pepper as your little heart desires.

Cover the burgers somehow, then leave them on the counter. I think if you put them in the fridge to "marinate" or whatever you 'd call this, the seasonings start to kind of lose their fun. If you leave it on the counter, they seem to sink in more. That's what I've learned, anyway.

Then cook them! Naturally, we use our George for this. Turkey burgers = 6 minutes, open, add cheese (don't close!), wait a minute, done. Regular burgers = 8 minutes, open, add cheese (don't close), wait a minute, done.

Add whatever junk you like. Sean puts bbq sauce on his. I think that is vile. BUT I despise bbq sauce. It makes it taste like ribs, not freaking burgers!

I promise your burgers will be amazing.