I went home a couple weeks ago and the family decided to have a little burger shindig. Ground up some steak from Cooper's (there's no butcher shop in Hope) and we made our own buns.
Here are a few pictures from the event:
We made mini-burgers, and some more conventional four-ouncers. The burgers ended up being a little lean, but they were great with goop sauce. Taking a cue from one of the grill-cooks mentioned in Hamburger America (I can't remember which one) we cooked the cheese separate from the burgers. This is definitely the way to do it, as you end up wonderfully gooey cheese, as opposed to sweaty cheese.
Our buns were good, if a little small. We used a recipe from epicurious. If you end up trying the recipe, and you like squishy buns, I would recommend steaming your buns ever-so-slightly.
The mini-burgers were a lot of fun, and allowed for some experimentation. My dad's favourite was nutburger spread (salted peanuts and miracle whip) with bacon and blue cheese.
All in all the event was a huge success; even if we didn't entice the vegetarian in the crowd to slam a burg.