I love burgers of just about any variation, except chicken/turkey. Has to be a beef burger.
We would go to the Gulish Villa growing up and they had amazing burgers. They have closed down years ago, but I brought the rough idea down to Dayton. I prefer using onion rolls instead of Kaiser but you really can't go wrong with either.
Jacquelyn "Susie" Gulish-Busch, whose family owned the Gulish Villa that was famous for this dish, says that, "The Gulish burgers are still great as ever."
2 tablespoons chicken bouillon (powder or paste, not canned broth)
4 cups water
Generous sprinkle of paprika
1 large garlic clove, chopped
1 large onion, halved, sliced
8 ounces mushrooms, sliced
2 pounds ground round
1 tablespoon paprika
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
4 kaiser rolls
Toppings as desired
In a large, deep-sided skillet (preferably a cast iron pan), combine the broth ingredients; bring to a boil, then turn heat down to medium-high. Meanwhile, form the burgers: Combine ground round, paprika, garlic powder, salt, and pepper, mixing gently. Form into 4 patties 6 inches in diameter.
Carefully place the burger patties into the broth; patties should be three-fourths covered by the broth. Allow the patties to boil for several minutes; they should look cooked around the edges before turning. Cook for 10 minutes total, or until patties reach desired doneness.
Serve patties on the kaiser rolls, topped with onions and mushrooms from the broth. Add other toppings as desired.