re: How do you season your homemade hamburger patty?

I did a messy burger last week. Here's how it went down. Two pounds of ground beef, one egg, two tablespoons of Montreal seasoning that was ground to a fine powder, & 1/4 cup of A1. I made thin 3oz burger patties. I also cooked bacon, caramelized onions with Dry Sherri, & made a cheese sauce with Irish stout cheddar. To assemble, a little A1 & mayo went on the bottom bun, then two slices of bacon, two burger patties, a healthy dollop of caramelized onions, & finally the cheese sauce. Unfortunately the wife lady bought the cheap burger buns otherwise it was damn fine!

Occasionally I do BBQ burgers. Like with most of my cooking, all volume measurements are approximations.

#2 80/20 ground beef
1 egg
1/2 cup bbq sauce
2T salt
1t black pepper

I blend everything except the beef together in a bowl & then gently fold it into the ground beef. I scale 3oz patties & flatten them to about 1/4" thickness between two layers of plastic wrap. These get grilled on a rocket-hot grill for about 2-3 minutes per side. The outside gets a nice crust & the inside remains medium to medium well. I don't mind this doneness for burgers because it's mince & not a steak. I usually finish these with LTOP & American cheese.

I prefer thin patties because they provide more surface area and a better ratio of crusty seared meaty exterior to juicy interior.