What is your perfect burger?

If I'm making it at home... half pound of 80/20 chuck salt and peppered right before it hits the heat, grilled/pan fried medium well, sharp cheddar, grilled onion, tomato, a little ketchup, a little A-1, on a toasted potato roll.

I put the burger in the oven at 225F for about two hours with spices and onions and your favorite sauce.  Then I put it on the grill to char.  It gets really tender and not grainey.  Works for us.
 
Paul E. Smith
Knoxville, TN

I made some blue cheese sliders last night in the cast iron frying pan.....tremendous!  
 
Weiss Markets now carries slider buns on a regular basis.  I prefer them over the standard potato roll.

Until last week my description above of my perfect burger stood unchallenged (by me). And then I had a green chile cheeseburger in New Mexico. Now, my perfect burger is a medium rare, ten ounce, hand-formed patty of freshly-ground USDA Choice chuck that is topped with diced, roasted Hatch green chiles and a slice of marvelous melted cheese and served on a wonderful bun.
 
This might stir the salivary glands. The woman talking was our waitress.
 
http://www.youtube.com/watch?v=SD2cI1i2vqQ

and ours, as well, in late May. And she is a co-owner. It was truly the best burger. well, except for the burgers my spouse grills.