A great burger doesn't need a long ingredient list — 80/20 ground beef, salt, pepper, and a hot pan or grill get you most of the way there.
The dimple trick and seasoning timing are the two details that separate a homemade burger from a genuinely great one.
Season the patties right before they hit the heat, not ahead of time — salting too early draws moisture out of the meat and can leave the burger denser than it should be.
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Divide beef into 4 portions. Shape into patties slightly wider than the buns (they shrink while cooking), pressing a small dimple in the center of each with your thumb.
Season both sides generously with salt, pepper and garlic powder right before cooking.
Heat a skillet or grill to medium-high heat. Cook patties for 3-4 minutes per side for medium doneness, adding cheese in the last minute if using.
Let patties rest 2-3 minutes, then build burgers with buns and desired toppings.
Burgers naturally puff up in the middle as they cook — the dimple compensates for that, so the patty ends up flat instead of dome-shaped when it's done.
Salt draws moisture out of the meat if it sits too long before cooking, which can make the patty denser — season right before it hits the heat for the juiciest result.
80/20 ground beef (80% lean, 20% fat) is the standard for a reason — leaner blends dry out faster, while this ratio renders enough fat to keep the patty moist without falling apart.