by Luke Dearden

Created on: May 22, 2009   Last Updated: May 29, 2009

Burgers are what holds America together. McDonald's has the Big Mac, Burger King has the Whopper, and nearly every single restaurant, no matter of the type, could scramble a hamburger together for a customer. Social events, meetings and entertainment are centered around them, and people flock together at the smell. But there is a major problem with hamburgers. The grease flows. McDonald's, Burger King, Jack in the Box, Dairy Queen, and Carl's Jr. do not care about your health, but only care about the money involved. I am not that way.

Now, I am not here to start telling you to eat a turkey burger instead of a beef burger, and I am not about sacrificing taste for health. Let's be honest, a good hamburger is not the healthiest thing, however, I can improve the health factor. A good fattening Big Mac is delectable once in a while, but it is much more satisfying to make a burger of your own. Keep reading and I'll show you how to make a healthy, 100% real, burger for this 2009 BBQ season.

It is true I have spent a lot of time at the grill and experimenting is my thing. My friends have told me that my burgers are the best, and frankly I tend to agree. Hello, call me Big D. You're about to taste the best hamburgers ever.

If you want the real thing, do not go out and buy the frozen pre-made patties. Sure, they are less expensive and can taste okay, but if you want to impress your guests at the next BBQ, it has to be done my way. Really any other quality hamburger meat will do as long as it is extra lean. Now here's how we start.

First, put the proper amount of raw hamburger into a large mixing bowl. A quarter pound per burger should work nicely. Mix it around a bit to get the same consistency throughout. This is not absolutely necessary, but the feeling of raw meat on the hands is awesome. Anyway, get out another, smaller bowl. In this, we will make a special sauce made with BBQ sauce, ranch, ketchup and honey. The ratio of the three ingredients really depends on personal taste, but I usually go for about 50% BBQ, 15% ranch (low fat), 30% ketchup and 5% honey. The ranch, if too unhealthy, can easily be substituted with mustard. Although the taste will be different, it still will be good. Simply pour the delicious paste in the larger bowl until every portion of the hamburger mixture is covered with a thin layer. Small amounts go the farthest.

Next, pull out the onions preferably Walla Walla sweet. Chop the onions up into extremely small pieces and throw them

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