What's your secret ingredient for burgers?

Ground chuck with salt and pepper

I've always liked this one. Definitely don't get lean meat either.

LINK

And don’t over cook it.

Griddle or cast iron skillet.

egg
Wish-o-sure sauce

Buy better meat.

Last batch I did I put a few dried serrano peppers in the grinder with black peppercorns, white pepper and ground them fine. Mixed this and granulated onion with the ground beef. No real measuring and they came out possibly the best. Made balls of meat and smashed them in hot cast iron pan
Salt was added on the actual burger. You want thicker just eat two patties but the thinner and more surface contact with hot iron and taste buds the better.

It's a hamburger. I don't want to taste a thousand other flavors in the patty and to me less is more with a burger. Don't buy packs of ground beef. Pick out the chuck roast you want (I also like flank, hanger, or skirt, anything tough with big beef flavor will work) and have the butcher grind your roast, one time through only, on a coarse grind. Ask him to throw in some extra white fat trimmings to get it around 70-80% lean and to pack it loosely and not mash it into the container . Get it home and hit it with salt and pepper.

Don't mash patties too tight. You want there to be some unevenness and small voids inside. Don't handle it too much. Overworking the meat will mash it up and ruin that coarse grind you had the butcher make for you. Don't screw around with it on the grill/skillet. Drop the patty and leave it the hell alone until it's time to flip. Let it crust up real good.

Cheese at the very end. Little water in the skillet to steam up and cover with a bowl to let the steam melt all that delicious cheese.

Now I want a hamburger.

Lipton Onion soup powder

Cavenders