What is the key to perfect burger patty texture?

Don't handle it too much.

3 eggs for 1 pound of beef

Don't mix salt into the meat. It makes it into more of a dense sausage texture. Just lightly sprinkle it on the cooked patty.

Crumble half a pack of Saltine crackers into 2 pounds of meat.

Cook for 10 min each side.

You're welcome.

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perfect burger patty texture

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What ever Fat Cow does, don't do that.

I cook burgers often on the grill and my friends always ask that I cook that when they come over for the card game. I always use 80/20 ground meat and season it early in the day and put it back in the fridge after forming the burgers, this really helps with them keeping their shape and not breaking apart. I've never used bread crumbs or eggs, that seems ridiculous imo. Put them on a hot grill and flip early and often, this keeps them juicy and never press them down. Cooking them like this seems to work for me and my friends love em. I probably use the same seasoning anyone from south LA would use.

73/27 or 80/20, i wouldn't go any leaner than that. (any talk of eggs or bread crumbs / crackers belongs in a meatloaf thread)

Pinch off about 1/3 lb (size of a baseball roughly)
Switch back and forth between your palms 3-4 times forming a ball, smash until approx 1/2 inch thick

Very hot grill or iron skillet, 3-4 minutes each side depending on how you like it. Only touch it to flip it, and especially don't smash it.

Pull it off, spring with season salt and pepper.