Take a brioche recipe, shape it into balls and proof as desired. I like mine *just* pillowy, with a bit of structure still but not too dense - the recipe I use is a high yeast dough (almost half percent total yield) and I proof my 84g buns for about an hour. I like a double egg wash and sesame.
Grind the best quality chuck roast you can find, and you're set. Actually, you don't even need a grinder (even though they're cheap); you can chop/mince cold beef and get arguably better texture. It just takes longer. I like a mix of about 60 percent chuck and 40 percent brisket.
Always grind cold, which means your grinder has been in the freezer overnight already by now. Cut up the meat into 1-inch cubes. Freeze it for thirty minutes.
Do it fast, so the grinder doesn't heat up enough (KitchenAid attachment manual says speed 4; I do 6). Helps to put grind into bowl over ice bath to keep it cold. Measure out 6 to 6 1/2 oz patties, or, if it's the weekend and you hate yourself, bigger. Just don't smash them too much.
I mean, you might as well make bacon. And you might as well use your homemade bacon.
Bakon mega-ultra cooking secret
Cook your bacon in water first. Just cover, and bring to a boil on high.
Water. Yes, water.
Well once your water boils off and evaporates - careful, science term there - turn the heat down and finish normally. And now you can fry your bacon in it.
It will brown up normally.
Ok so you've got Bread and bacon.
I usually brush on melted butter, but I had the bacon fat in there, so why not. Just heat it to smoking.
It will cook faster than you think. Press-test it. When it just starts to give resistance, it's medium-rare.
Tonight's toppings: local Boston lettuce, beefsteak tomato and a random vidalia. It really doesn't matter, just get the freshest things you can.
While the burgers rest, toast the buns. Using the same pan doesn't hurt.
Take ketchup or mayo.