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Given we're all pretty much misfits, it's obvious why we'd be attracted to post in a misfits thread.

Who wants to be normal anyway?

Given we're all pretty much misfits, it's obvious why we'd be attracted to post in a misfits thread.

Who wants to be normal anyway?

Me I'm normal it's the rest of you misguided misfits faffing things up

Needs to put some meat on those bones.

I'm gonna save this thread by posting interesting or funny stuff.  I saw this posted to a FB group I'm on, this is somewhere in the Austin area:

For a second, I thought this was a wrecking ball reference, which dates me terribly.

Is a good burger that hard to make at home?

Definitely, but a lot of people don't. A lot of people throw a frozen patty on a too-cold grill, cook the crap out of it, and then slap it on a cheap bun with a little ketchup and wonder why it's not as good as a restaurant. Simple rules:

• Make your own patty. Any sort of pre-purchased patty (especially frozen) will be subpar.
• Fat, fat, fat. The more fat there is in the meat, the juicier the burger will be (especially if you cook it through, which is recommended for ground beef). If you buy lean ground beef, you'll end up with a dry burger. A lot of people say 80/20. IMHO even that's too lean. 
• Need some level of equipment to get a sear. Whether that's a grill, or a really hot cast iron pan, or whatever. But if your heat source can't get a good sear, you need to figure out something better. 
• The little things matter. A quality bun, for example, that's actually toasted, is important for both taste and texture. Little things like making your own aioli or caramelizing your onions can be the difference between a "blah" home burger and something great. 

I grind my own meat.

I prefer the 80-20 grind myself.  I will put chopped onion inside mine, the wife doesn't like it.  She also likes her burger RARE (I don't).

The bun comment is very apt.  I like a good bun lightly toasted.  I also like a good hamburger bun.

Other items I vary depending what we have, I tend to like mayo on it, the wife does not.

Long ago I'd buy ground sirloin that really was that and they were great, I keep forgetting to ask our local butcher to grind some for us.  His steaks are pricey.

The Whole Foods near us has a dry aging unit in their butchery.  I was intrigued.  Their steaks are pretty good I think.