Patsy has addressed the basics for you. I want to share some seasoning tips. My friend came over for a barbecue and asked did I have garlic salt to put on the burgers when I salted and peppered them as they cooked. Well, I hadn't thought of that but since we love garlic I gave it a try. Delicious!! I also use chili powder to season my burgers as they cook. Like Patsy, I prefer not to add anything to my meat mixture though I have added Lipton Onion Soup Mix before. Sometimes it just seems too strong.

Also, you can lay a slice of cheese on top of the burger during the last minute or so of cooking to allow the cheese to melt.

We prefer our buns steamed. As the burgers come off the grill or off the stove, we place them in the bun and put the bun back in the plastic bag, close the bag. The heat from the meat will steam the buns to perfection in about a minute. This is especially handy when you are grilling at the lake or on the road.

I have a patty former that I found at a dollar sale many years ago but Tupperware sells one too that will help you to form perfectly round and evenly proportioned burgers. I find it much quicker than forming my burgers by hand, and more even.