Getting the MOST FOR YOUR BUCK: Hamburger

BUY
Buy only what is ground in your store, that day. Save money by buying late in the day. Buy it on the way home when you need it and use almost the same amount of gas during the week.
All the stories you read about food poisoning is with PRE-Processed Hamburger that is done in a plant in another state and shipped to your store. The grinding processes increases the surface area on the beef and that increases the chances of bacteria growth: you can wash a slab of beef, you can not wash hamburger. Buy and cook the same day or the NEXT day for the same reasons. Fill it on sale and freeze in a double zip lock bag the SAME day.
FAT
As must as we'd all love to stay lean, burger meat is not the place to skimp on juicy, flavorful fat. Go for 80/20 or 70/30 (that's the lean/fat ratio) beef rather than 90/10, and don't fret too much; most of the excess fat drains off during cooking.
HANDLE LESS
You're not making a meatloaf, so you don't need to over-form your patties. Handle the meat as little as possible -- just loosely forming patties, and not compressing the meat. They'll cook more evenly and allow juices to flow.
COOKING
Get out your Foreman Grill! It cooks on both sides, it gently presses out the fat, and it is medium heat. While it's wonderful to have a nice sear on the outside, a too-hot grill will char the outside of the patty while leaving the inside uncooked. Start with a medium flame. Flip'em ONCE. Bake'em in foil like mini meatloaf. Crock as meatballs. Be creative... send me your recipes! freddallas@aol.com
THINK OUTSIDE THE BUN
Salad Burger on the plate. Wrap it in a carb balanced, tortilla. Why not use sliced bread?
TREAT YOUR DOG
Worried about your waist or waste? Hey, look down here!