Put your ground beef in a big bowl.

Carefully and only using your fingers mix in salt, pepper and onion powder (not a must, but it gives a little kick). Don’t knead, mangle, squeeze or squidge. Keep the meat fluffy and pebbly.

Form beef into loosely packed patties. Gently pat each handful into a ball.

Make a dent in the middle of each burger patty and grill on a well-oiled grill or pan.

Don’t press on your burgers. I repeat, do not press on your burgers. You want all that juicy juiciness inside the burger not pooling in the pan. Flip burger a couple of times to distribute said juiciness.

Add cheese, lettuce, tomatoes, caramelized onions, whatever floats your boat and dig in.