I’ve been making hamburgers wrong my entire life, and you likely have as well.
Chances are, you are using that method your mom used to do. The one where you put a bunch of spices into the meat, and onion soup mix, and compact that meat into a tight package, which you smack down into tight little round patties. Patties that pop up like a soccer ball in the middle of a giant bun field.
Stop doing that.
When you go to a restaurant for a good burger and not some soy-filled frozen burger, it fits the bun and tastes great. Making burgers that way is easy.
Take quality fresh ground beef, lightly pack it together just enough that it holds its shape, flatten it to the thickness you want and cut your patties with a mayonnaise jar lid.
As far as seasoning, pop on some salt and pepper to taste just before you throw it on the grill.
You do not want to overseason the ground beef. You want to be able to taste the burger.
I love relish, mustard and all that good stuff on a burger. But lately, I’ve been using an easy-to-make sauce on my burgers that is a modification of a recipe I tried about a year ago.
¼ cup mayonnaise
1 ½ tsp. mustard powder
1 tsp paprika
2 cloves garlic
Put all ingredients into a food presser and hit the button.