Skip the premium meat and get an 80/20 ground chuck. The burger needs fat for flavor.
Make a uniform patty about 3/8” thick. Season with salt, pepper and garlic. don’t be shy with the seasoning. Grill on medium high heat. Cheese goes on a minute after you’ve flipped it for the first and only time.
Keep a beer handy to sprinkle on flames if it gets out of control.
Toast buttered buns.
A couple of shots of Worchestershire on the tops of the burgers when you put them on the grill adds a nice touch.
Thanks.