Hamburger; how to get that distinctive flame broiled taste?

[Teppanyaki]

One of of the best burgers I've eaten at home. The ground meat was from my brothers ranch. He raises Wagyu. One pound of beef with only salt and pepper. I mixed in bacon grease...oh yeah. I quartered then rolled each into a big ball. I placed each ball on top of a screaming hot cast iron griddle. I let the balls sit for about a minute sizzling. I then squashed each ball down into a patty. Flipped after they were browned.

Carmalized onions, jalapeno's, Lottie's hot sauce mustard, homemade avocado tamatillos salsa and curly fries.

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Dang, that looks good!

2 questions -

1) Where do you live?
2) What time is dinner?

 

[MichaeltheRomanHistorian]

I've done a blend of 2 parts chuck and 1 part flank and 2 parts chuck and 1 part top sirloin in my meat mincer (coarse mince) and gently formed into a burger shape (I followed Alton Brown's recipe/technique originally but then started doing my own tweaks). I then would season with salt and pepper on both sides before grilling (or mixing some in as I mixed the patty). I then put them on my charcoal grill using lump charcoal to get that smoky flavour. Medium rare or medium at most with the juices comingling with the homemade mayonnaise on a bun (maybe with some mustard, pickles, tomato, and onion).

 

[TexLaw]

I've been known to mix a little brisket into the hamburger.

Ground brisket, just straight up, makes a fantastic burger.