You gotta start with good beef. Find a butcher or store that sells beef that TASTES GOOD. You know what I'm talkin' about... you can taste the grass the beef ate....smell the flowers it smelled....it is a visceral and completely carnivorous experience that we are blessed to have.
80/20 is what you need to grill right. Anything leaner and it comes out tough.
Buy more than you think you'll need.
Once home, open the package and put it in a large bowl and let it sit. That's right, let it warm up a good while (I was a food safety officer with Tyson, so it's really okay no matter what the media or the USDA want you to think). You are going to cook this to 180 Farenheit. It is okay.
Add the things you like. Coarse ground black pepper and a dollop of woorstee-shire sauce are enough for me.
Make softball sized meatballs, then gently press them into incredibly large patties about 1/2 to 3/4 inch thick. No worries, they will shrink to the perfect size to fit a Kaiser roll. Back when you were a kid, didn't you hate the shriveled patties you always got from the family and friends cookout? This is the answer.
Patties made, let them sit around too. You want the meat room temp or so when you put them on the grill.
Slather them in a good mustard when done. Layer them with a sharp swiss cheese and vidalia onion. A slab of tomato from your garden is all ya need.
Or, you can freeze them. Layer them in wax paper and stick them in freezer bags. Have a couple dozen in the deep freeze for the kids this summer.
Enjoy!