Where's the Beef

There is nothing better than a good barbecue in the summertime, especially in 115 degree heat. Hamburgers always seem to be the key meat including steaks and hot dogs when it comes to making a good barbecue.  I have experimented in the past with meat combinations in hamburger concoctions that include lamb, turkey, and even chicken and in my failure with specific sauces and spice combinations I have come to the realization that nothing beats a great beef burger.
So in my vainest attempt I have finally come up with the perfect combination for my beef burger.  If you love the taste of pure beef you are going to love this.  I also recommend using a griddle verses putting this on a barbecue given the juices will stay in the beef instead of dripping out. Enjoy.

The meat combination is as follows 2, 1, 3

2 ounces chuck
1 ounce sirloin
3 ounces brisket

you can also do this in pounds depending how many people you are feeding and save the meat for another time however this combination seems to give the best flavors.
The burger i created has this meat combination and also cheese, caramelized onions and my own relish concoction.
Meat Spices: kosher salt and pepper
Caramelized onions:  chop one vidalia onion add olive oil, kosher salt, pepper and paprika.  Get it on high heat for about 5 minutes constantly stirring then when they soften lower the heat to medium and stir every 5 to 7 minuets so that the onions do not burn.
Relish:  it a fancy term for diced pickles in a sweet or savory brine.  I created one using sandwich pickles  diced finely and added Dijon mustard, walla relish.
Bread:  you can go fancy but the old fashion potato role heated on the griddle has the best flavor.

Cooking time:  Heat the griddle at about 400 degrees and depending on the size and how well you want it it should cook between 7 and 10 minutes.  Just before taking the burger off add the American cheese and get it to melt completely before you put it on the bun.  Add the caramelized onions and relish walla heaven.