1 lb makes 3-4 burgers - recipe can be multiplied
The key is high quality Beef and LOTS of kosher salt.
1 lb SBM ground beef
1 tsp salt per pound into beef and mix (optional step).
Make sure cooking surface (grill or pan) is as hot as possible. Form a small ball of meat with your hands. You are looking for something just a shade smaller than a baseball. Press the ball relatively flat and make a 2nd ball (you are trying to get out all the air pockets which will make a sturdier burger). With your hand slightly cupped, work the ball from the middle out being careful to keep the burger round and not split. Continue until burger is about 25% LARGER than the buns you will be serving on. Place on a platter until all burgers are formed.
Brush on layer of peanut oil and sprinkle (generously, I mean it, you want a good sized pinch) of salt. Place burgers on hot, clean cooking surface. Oil and salt other side. After approximately 1 minute give burgers a 1/4 turn (not flip) and move to another super hot, clean part of the grill. Cook for approximately 1 more minute. Flip onto original section of grill (salt cooked side again) and cook for another 2-3 minutes. Remove from heat, salt a final time (really? Really.) and place on platter. Tent with aluminum foil for 3 minutes for a juicy medium/medium well.