Like all of my recipes, this is just rough, no real measurements.
Start with 80/20 hamburger meat (ground chuck), in a large bowl. Sprinkle on copious amounts of garlic powder and onion powder. Like till there’s little drifts of it. Salt appropriately (I’d guess about 1tsp per pound of meat?). 4 or so generous dashes of Worcestershire sauce. One time I added a quater stick of softened butter to it too. It was really really good but I cannot condone this without checking with your doctor.
Mix all of the ingredients together, and form into patties. Now, this is important, the patties need to be 1/3 to 3/4 of an inch thick. Pretty thick. I usually make them about as big around as my palm.
Now, heat. Use a thick bottom pan on Medium to Medium High. Heat till its nice hot. If you didn’t add butter to the meat, you can add just a little to the pan at this point. Add the patties. Don’t crowd the pan, maybe two patties at a time. Too much and you’ll cool the pan off. You should hear a searing sound when you add the patties. If you didn’t take it back off and wait till it gets hotter.
This is the second important part: keep the things moving. Like, flip them every minute or so. You want these to sear right first, like leave them alone for the first 1.5 min. and then you keep flipping them.
When they’ve been on for 6 or so mins, LIGHTLY push on them with the back of the spatula and see if the juices run clear. If you’re mysophobic, check it with a thermometer. Otherwise, if you don’t see blood, they should be fine.
Now, dress them up and eat them!