Burgers?? How I do it
I know, it's even later
But here's what I do....
I always buy just "ground beef". I've found that the ground beef (80% at most) is made with the trimmings from roasts and steaks, so althought the fat content is higher, the quality of the meat itself is better. I make the burgers large to allow for shrinkage, put them on a foil lined cookie sheet, and do the following:
Sprinkle grill seasoning lightly over all the burgers (I make my own, but a good quality bought brand is good).
A light sprinkle of worcester sauce, and a little high quality teriyaki sauce, spread evenly over the patty with the back of a spoon.
Let sit in fridge for an hour, then 30 minutes out of the fridge to bring to room temp before cooking. Good sear over high heat (DO NOT press on them, you'll squeeze out all the juice!), and turn once. Clear juices make 'em done! I think you'll be VERY pleased with this technique!