Do you put stuff IN your hamburgers?
Not referring to toppings, but to working stuff into the meat.
I was brought up in the School of Unadulterated Beef, but I read a lot of recipes where people (especially in restaurants) put stuff in there, like butter, shallots, herbs, A1, foie gras, Worcestershire, whatever.
Is this common? Is your standard burger an Amalgamation? Was this your innovation, or something Ma and Pa did too?
The truth is that regular burgers bore me, so I never eat them anymore.
I put mustard and worcestshire sauce in mine. My parents used to put lipton soup mix or soy sauce.
I too enjoy an unmolested burger. However, the 'rents sent me back with a few tons of home-butchered/ground beef and burgers jumped to the top of the menu---simultaneously, I'd recently seen the burger section in Everyday Foods issue #4. As per Martha, I included worscestershire sauce and dijon mustard, kosher salt, ground black pepper. These additions made a very tasty broiler burger. Mdme. Stewart also suggests adding blue cheese in a different preparation---that's next.
Adding other stuff (soy, garlic, shallots, and/or mustard) is fun to do every once in a while when I'm in the mood for a meatbally burger. But more often that not it's just salt.