Best Hamburger Ever follows (better than anything I've ever bought in a restaurant).
Mix the following per pound of top-quality, dry-aged ground round:
1 clove freshest garlic, finely minced
1 teaspoon Lea & Perrin Worcestershire sauce
1/2 teaspoon dried thyme leaves from a freshly opened container
1/2 teaspoon table salt
Mix well (with your fingers really really mix it up). Chill overnight.
Form patties with your hands, stack 4 per layer with waxed paper between layers. Refrigerate one hour, then 15 minutes in the freezer. Fire up the grill. Crack ice cold beer, suck as needed. Grill burgers; lightly coat the inside of sliced, cheap, white-bread hamburger buns with freshest unsalted butter, fry until golden brown. Enjoy with fresh-sliced Vidalia onions, Plochman's mustard, Hellman's mayo, Heinz hamburger dill chips, and washed, sliced garden tomatoes (never refrigerated).
You'll never buy a better burger imo.
PS Cheese on burgers: heresy.