The OMG Burger

Serves 6

1.6 pounds of lean beef (I use 5% fat)
1 egg
1/4 sweet onion - finely diced
4 cloves garlic - minced
6 crackers - ground
2 tsp chili powder
2 tsp worcestershire sauce
Salt and pepper to taste (I use 1/2 teaspoon each of alder smoked salt and freshly cracked pepper)

Use your hands to mix everything together, then let it sit for at least 30 minutes. Divide into six patties and bbq, top with a good cheddar cheese if you'd like.

Recipe by: Kelly Sink

I love cheeseburgers. In fact, I like to tell people I'm "cheeseburger fat" rather than "ice cream fat" because I will always choose a cheeseburger. To me cheeseburgers are like sex - it has to be really, really bad to walk away from once you've ordered it. And like sex, it's available at every turn. No matter where you go (at least here in the Northwest) there's always a cheeseburger available. They're so prevalent that they've factored into my evaluation of pubs. My formula is: [(quality of cheeseburger) X (quality of whiskey)\price] + overall ambiance = rate of my return.

So what do I look for? I expect a burger to be cooked all the way through without sacrificing juiciness, to be of quality beef while maintaining a decent price, and an artisan cheese will push it over the top. So as a cheeseburger expert, when I make a cheeseburger I want it to be the best cheeseburger I can make, and that's what this recipe is. It is, hands down, the best cheeseburger I've ever eaten.... and I've eaten some damn fine cheeseburgers.