Mine are similiar to Chiqui (hey girl!) but, to 2 lbs of ground chuck, I add 1 package of hidden valley ranch dry salad dressing, Montreal steak seasoning, and 1/2 cup of VERY cold ICE water, that has been seasoned with Worcestershire, liquid smoke and for our family, a bit of Louisiana Hot sauce. (we lived in La. all our lives until the last 2 years). The liquid puts pack juciyness that is lost in the grind. Make patties (mine are usually 1/3 lb) and cook on the grill till done on one side, flip, add cheese, take them off and let them sit while buttered buns are grilled on both sides. That is all it takes to make the best burgers around, according to my family! Give them a try sometime!

Roz