Making Homemade Hamburgers Better than Amazing

Okay, I know most people don't find homemade hamburgers to be an amazing food.  You patty some meat out, cook it, slap it on a store-bought bun, and add whatever toppings you like.  No biggie.

I posit that the above description is not amazing at all.  It may be amazingly convenient for you who have a gazillion mouths to feed and no time in which to experiment, but I have two mouths to feed and time in relative abundance.  For your consideration, then:

Homemade Hamburger Buns: 
Courtesy of the 14th Edition of the Better Homes and Gardens New Cook Book

This is a basic recipe for dinner rolls that can be formed into hamburger or hot dog buns.  It yields 12 of either.  Today, I made a half-recipe because there's no way on this green earth that we can eat 12 hamburgers in 2-3 days.

Ingredients:
4.5-5 c. AP flour (I use King Arthur white wheat--they never bleach or bromate)
1 pkg. active dry yeast
1 c. milk
1/3 c. sugar or 1/4 c. honey
1/3 c. real butter
1 t. salt (I use sea salt exclusively)
2 eggs

In a large mixing bowl, stir together 2 c. of the flour and the yeast.  In a 2 c. glass measuring cup or bowl, nuke (microwave) milk, sugar/honey, salt, and butter until warm and the butter almost melts.  Add eggs and beat to break up eggs and combine ingredients.  Pour into the flour mixture and beat with a mixer or a whisk until soft and smooth, about 2 min.  Add as much of the remaining flour as you can and beat with a wooden spoon.  Turn dough out onto floured surface and knead until it is soft and smooth.

Let it rise for about an hour, or until doubled, preferably in an oiled bowl away from drafts.  Punch it down, turn it out onto the flour again, and divide in half.  Cover and let it rest for 10 minutes.  Grease a baking sheet or two, but don't preheat your oven yet.

Cut into 12 pieces and shape your buns.  You can really form them into whatever shape you like.  This recipe can make rosettes, butterhorn rolls, parker house rolls, or sandwich rolls.  Put them on the baking sheet and cover them again, let rise for 30 minutes.  About 15-20 minutes into it, preheat your oven.  Put them in for 12-15 minutes or until golden on top.  They smell great, and taste even better.

Marinated Hamburgers:
Courtesy of Jenny's experiments

1 lb ground beef or turkey (Don't dis the turkey--I actually prefer it to beef)
1 slice stale bread or 5-6 crackers, crumbled
A splash each of hoisin and soy sauce
A dash each of garlic, lemon/pepper, cajun seasoning, fresh black pepper
1-3 green onions, snipped

Mix it all with your hands.  Refrigerate 1-6 hours.  Patty out, cook.  Charcoal grilling is the best.

Okay, now, what toppings do you guys like the best?  I love me some Spring Mix salad greens, tomato, sauteed onion and mushrooms, mayo, and a tiny bit of mustard.