[Samsquanch]

I like to buy fresh ground chuck from my local butcher, loosely pack into patties. Then press the spices (kosher salt, fresh ground pepper, garlic and onion powder, Italian seasoning) on the outside of the burger - this helps form a nice crust on the outside of the burger. I've also discovered (this may be controversial...) that flipping the burger several times throughout cooking cooks the burger to a perfect medium rare throughout and doesn't dry it out at all.