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 My dad grills the best burgers I've ever had.  He has a "secret recipe" that goes by the name of Barb's Big and Juicy Burgers which he got out of a magazine.  The ingredients are a bit different, especially the V8 juice, but the result is a perfectly cooked burger that is super moist and never dries out!  It is really a treat when my mom tells us that we're having Barb's Big and Juicy for supper! 

Sounds good. Did he put any A1 in with the V8?

HAS TO BE ONE GRILLED OVER AN OPEN FIRE OR A CHARCOAL GRILL. I FIX MINE BY ADDING WORCECHESTERSHIRE SAUCE, FINELY DICED ONIONS, GARLIC POWDER AND SEASONED SALT THEN GRILL. THEN VELVEETA CHEESE PUT ON TILL MELTED.

I think I found this one when watching Emeril a few years ago. It's a mozzerella & bacon stuft burger.

In one bowl you mix raw ground beef with worchestershire sauce & seasoning (I prefer Mrs. Dash salt free original seasoning).

Precook bacon (I prefer the ready to use kind) & crumble into another bowl. Add shredded mozzerella cheese.

While making beef patties, push thumb into center creating a pocket, add small amount of bacon/cheese mixture & form rest of patty around mixture.

Grill as normal, adding remaining bacon/cheese mixture on to hot finished patties; serve anyway you like.

My kids absolutely love these burgers & my husband likes them too (especially since I am the only one who knows how to make them here...he doesn't have to do anything expect grill)!

 beef, turkey burger

My favorite burger is the Yokatori Burger.  It is made with a 1/3 pound beef patty or a 1/3 pound ground lamb patty and marinated for about 15 minutes in Yokatori Marinade, which consists of the following recipe:

16      ounces Kikkoman Soy Sauce

1        ounce olive oil

1        large garlic clove, crushed

2        ounces gin

2        ounces Sake

1        piece fresh ginger root (about size of thumb), thinly sliced or finely chopped

1        cup dark brown sugar

½       teaspoon coarse black pepper

I made this up several yars ago,,it's so awsome!  Make a thin patty, top with mushrooms and cheese of your choice...I've used swiss, blue, mozzorella & brie...then top that with another thin patty, crimp the edges so it seals and grill!!  you will not be disappointed.

I made one up just like yours but... I just brown fast on both sides and put in a casserol dish with mushroom soup mixed with milk or water and finish cooking in the oven. By then the cheese has cooked into the meat. This saves me time to do something else. I serve over mashed potatoes or rice. Try this!

AN ALL BEEF BURGER THAT'S MEDIUM WELL AND COVERED WITH PROVOLONE CHEESE, LETTUCE, TOMATOES, MAYO, FRIED ONIONS, FRIED GREEN PEPPERS, AND FRIED MUSHROOMS, ALL ON A SOFT KAISER ROLL.