This is why I make my own burgers. Wanna know the recipe? Look in the description..

This is why I make my own burgers. Wanna know the recipe? Use 2x half pound sirloin, rump or ribeye. This will make 4x quarter pounders. First mince up the steaks, add 1 tpsn salt or garlic salt, a half teaspoon of pepper and one egg for adhesion. Roll out 4 balls of meat, each ball will be your quarter pounder. Only flatten them down gently to a pattie while frying. Cook each side for 4 to 5 minutes, piercing them with a fork several times midway flipping and then doing the same to the other side. After 8 to 10 minutes the burger is done. Toast a brioche bun, place a quarter pounder on it, then a mature cheese slice on top, place another quarter pounder on top of the cheese and add another slice of mature on top of that one. Garnish with chopped lettuce, tomatoes and burger sauce or ketchup then enjoy. How easy is that?