I like to mix in diced onions and chopped up bacon in the meat before forming the patties. I'll throw in some of that Montreal Steak Seasoning if I have some lying around. If not, my good seasoning in a shaker will do if you're careful not to oversalt. Ground chuck is nice, but I don't usually get too picky. That fattier and cheaper the better.
The most unique hamburger in New Orleans WAS the cannibal at Camellia grill. They can't serve it anymore (insurance regs.) but it was raw ground sirloin mixed with raw onion and raw egg. If you didn't like it raw, they'd grill it for you. It was huge, maybe more than 8 oz. I can attest for the curative properties of the burger with regards to hangover prevention. Now after a night of too many libations I 'd have to recommend the chili omelette there.
Can't they just call it kobe beef? I don't know, like maybe kobe is all in the meat selection/ preparation? :huh:
Rode by there the other day and the line was out the door hours before lunch. Lakeview Harbor on Harrisson has a very similar tasting burger. Someone told me that they were once owned by the same person. Don't know how true that is though.