I've got two favorites: A-1 Peppercorn burger from Red Robin (i got the secret recipe from the chef for the A-1 peppercorn sauce - its least most ingredient coincidentally is the A-1 - its also great for dipping the french fries in)
And the original Happy Hollow burger (no longer made at the Happy Hollow tavern in the Quad Cities - new crowd - doesn't appreciate the good 'ol days when the burger was just $0.25)
Fried on a hot grill, turned over, turn down the grill add the S&P. Slow cook for incredibly long time it would seem. German course mustard on the bottom bun, a whole thick slice of Bermuda Onion, with Ma Brown dill pickle slices (also no longer available), burger, then sweet pickle relish and ketchup.
I also like my own made from
tenderloin strap, sirloin, chuck (1:1:1) ratio, and any one of many condiments or hardly any at all, and cheeses sometimes ranging from pepperJack, to sharp cheddar, to Iowa Maytag blue cheese.
Butter toasted bun on the griddle!
Done medium well, I don't like pink in anything but my
steaks.
doc