I like an 80/20. Mix salt, pepper, garlic powder and olive oil in advance. Roll into balls, 1/4-1/3 lb ea. I like to use my stove’s flattop. Makes a huge mess so plan in advance. Put some butter on the flattop, place burger ball on. Let it cook a minute. Turn over so the slightly cooked side is up, and with a well buttered metal spatula, smash that burger down. Flip once and put whatever you like on it. I like onions and pepper jack. Put the bun on the flattop a minute. Slather with Mayo, then top with lettuce, tomato, pickles, ketchup and mustard. If you’re real hungry double it up…