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Maybe you just don't like hamburgers. My wife doesn't, and while she hasn't used the words dog food to describe them, she seems to object to the texture as much as the taste. Seems like that texture may be what makes you think "dog food".

Sincerely, Dr. Freud (;^D)

Maybe something else? Buffalo, perhaps? Trader Joe's sells GREAT buffalo burgers. They're frozen, four to a box ... give 'em a try. Then if you like them you could start using buffalo instead of cow when you make burgers at home.

Aside from that, and health concerns aside, try getting ground beef with a higher fat content. Sure, it's not all that good for you but I'll bet you the taste will improve!

I've never tasted dog food, so I won't be of much help... (sorry, I just couldn't resist!)

When it comes to burgers -- and other meat matters -- it's all about the fat content. Frank Bruni had a great article in The NYTimes (http://www.nytimes.com/2007/06/13/dining/13glut.html?_r=1&ref=dining&oref=slogin) paying homage to succulent pork shoulders and so giving new meaning go the term "pig out." What's true for pork is true for beef: you can't make a good burger without breaking a few (halth) rules. and as for embellishing the meat: leave the soy sauce to the pork. Simple is better, just S&P. The best burgers in New Mexico are topped with cheddar cheese and homegrown green chile, the likes of which NYC has never seen!

When I make burgers at home, I go a little above and beyond. I've even gone so far as to grind the meat myself using the grinding attachment on my stand mixer. (I'd heard that grinding beef brisket provides the juiciest and most flavorful burger, but after trying it a few times, I'm not convinced.) Now what I do is a chop up a shallot (or an onion) fine. I also add a couple ounces of left over pot roast (or, failing that, I use one of those prepared pot roasts in the meat case), and I chop that up fine, reserving some of the gravy to add to the meat mixture. Salt, pepper, and maybe worchestshire sauce. I usually pick an 80/20 ground chuck if I can. I mix all of these together and then form thin, thin, thin patties, as big as the palm of my hand. I toss them on a cast iron griddle pan and cook them 2 minutes a side, slipping on a slice of mozzarella or provolone after I flip them. I also let them sit for a few minutes to rest after I take them off the heat, like I'd do with any other piece of meat.

I would try any place that serves meat.

I would ask that we all stay on topic here.

And I, for one, am confused in that I see no mention of racism in this thread until the 3:46 p.m. comment by DocC. Guilty Carnivore may be guilty of eating meat, but he's not guilty of leveling accusations of racism here.

For those who, like my self, have joined the fat phobic, for health or other reasons - I have a few suggestions that may not return us to yesteryear's nostalgic burger orgasm, but do result in a moist & tastey burger experience.

Using 4 oz. very lean ground beef, (95/5) - add one or all of the following:

1-2 Tablespoon minced onion, scallion, chives or shallots

1-3 microplaned garlic cloves

1-2 teaspoons red, green or yellow Thai curry paste

1/4 -1/2 cup finely chopped uncooked mushrooms

1/2 teaspoon low sodium soy sauce

dried red chili flakes &/or black or white pepper to taste

I cook my patty medium - the mushrooms release thier liquid into the burger resulting in a moist and flavorful nicely textured burger.

I use reduced fat cheese and occaisionally a soy cheese blend that melts well and tastes good.

My efforts to combat systemic inflammation led me to adding the onion, garlic and curry paste.

I no longer expect things to be "the way they were" - my current goal is to produce new delicious food experiences.

usually i throw half an onion in the food processor and blitz it to smithereens. then add that to a pound of ground beef, a couple dashes of worcestershire, a couple of teaspoons of barbecue sauce, salt and pepper, mix it all up. these come out pretty moist and i havent had any one turn one down. it's true that the higher the fat content, the better the burger. and dont, absolutely DO NOT press down with your spatula on the burger while it's cooking. resist the urge! just let it do its thing all by its lonesome.

lately i've been shoving cubes of cheese into the middle of the patties before cooking them up. cheddar, swiss, even bleu.

toasting the bun is also good.

rampantfalcon, i'm definitely going to try your recipe! i just so happen to have tubs of different curry pastes in my pantry.