Scale

2 pounds ground chuck

2 teaspoons sea salt

1 teaspoon granulated garlic powder

1/2 teaspoon onion powder

1/8 teaspoon cayenne pepper, or more

1 egg

1 slice bread, processed into crumbs

4 tablespoons salted butter

2 tablespoons Worchestershire sauce

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Place meat in a large bowl and add seasonings, Worchestershire Sauce, egg, and breadcrumbs to the dish.

Mix together gently and thoroughly with hands and loosely form into 8 hamburger patties, do not squeeze patties together.

Preheat griddle or pan adding 1 tablespoon of butter before placing 4 burgers onto the hot pan, careful not to burn the butter.

Cook on each side, allowing the patties to get a dark, crusty outer layer and the desired doneness on the inside.

Remove burgers and set aside then repeat with the next 4 burgers.

Turn off the heat and place all of the burgers together in the pan, serve emmeiately or cover and set aside.

Compressing and handling the patties too much causes them to toughen and dry out.
Don't salt the hamburgers ahead of time, the salt causes the meat to dry out when seasoned too far in advance. Season right before cooking.
In place of the salt, garlic granules, and cayenne, add 1-1/2 teaspoons of House Seasoning Blend.