Hamburger is probably the most popular fast food in North America.
While in the past a lot of flimsy patties slapped on a boring, sweet and soft bun with a few smears of ketchup, relish, and tasteless mustard were the standard and most popular, today food-savvy consumers look for tasty hamburgers.
They want grade AAA (Canadian grading), and U S D A (prime) beef, with no fillers, and ground just right.
Cooking a hamburger properly means not heating it above 160 F (60 C), press the meat, or over-work it, and using a medium-strength heat source.
Overcooked hamburgers are chewy and dry.
When it comes to condiments, use grainy Dijon mustard, grilled portobello mushrooms, sliced ripe tomato slices, romaine lettuce, and even “ethnic” sauces!