After 20 years of trying, here are my tips for making the perfect hamburger.  First of all, I’ve tried using very lean cuts of ground beef (90% or over) but I’m afraid that those hamburgers just don’t have enough taste.  You need to have a little more fat content to make a proper juicy good tasting hamburger. Ingredients: 2 pounds 80-85% lean hamburger meat Salt to taste, as much as 2-3 teaspoons Pepper to taste I get the best results using meat that has never been frozen.  Defrosted ground beef has a higher moisture content and does not form patties or cook the same way as fresh. Be careful not to over handle the meat when forming hamburger patties.  Unwrap the meat and just break it up and spread it out a little without handling it too much.  Then season it with your salt and pepper. To form the patties, gently fold over a small portion and cup the patty in your hands with just enough force to form a ¼ to ⅓ pound patty.  Do not squish the patty forcefully, or it will have a tendency to cook too fast and dry out.  A loose patty is easier to cook properly, will be juicier and have a better texture when you finally take a bite. Grill on high heat for about 3 or 4 minutes per side for medium doneness, and enjoy! Don’t forget the classic Lipton onion soup mix and other options listed here. Also see the Vivian Howard yogurt burger version below. Optional: Onion powder Garlic powder Lipton onion soup  - mix in 1 envelope for 2 pounds (see photo) Mozzarella cheese – try inserting a small slice inside each patty Garlic – 4 cloves, peeled and chopped fine Cilantro – 6 stalks: leaves, roots and all, cleaned and chopped coarsely Vivian Howard Boiler Room Burgers with Yogurt ½ teaspoon kosher salt ½ teaspoon ground black pepper 1 pound 80% lean ground beef ¼ cup plain Greek style yogurt 1-2 teaspoons Worcestershire sauce Combine everything and grill!  Do not overdo the yogurt since it turns the patties white and makes them fall apart when you add too much.