Burgers

I like big, thick burgers.  You can make the patties as big as you want, but I like them big.  Would say that about a half pound is a minimum for a size.

What you will need:
Burger-- Use 90/10 if you want good burgers.  Use 80/20 if you want really good burgers.
Worcestershire sauce
A1 or your favorite steak sauce. (I only buy steak sauce for burger mix.  The stuff is nasty on a steak.)
Salt/Pepper
Garlic Minced

--Make sure that your burger is nice and thawed out.  Put it in a big mixing bowl.
--Add in about a couple of teaspoons of W sauce.
--Add A1 sauce.  A little less than what you did for the W sauce.
--Salt and pepper to how you like it.
--Garlic is optional, but I like it.  Usually about a clove or so.  Garlic is one of those things though.  A clove of garlic to one person is awesome... to the next it is way too over powering.  So think about how you like garlic.

--Mix all of the stuff into the meat.  Combine well.
--Make up your patties.  I like big and thick, but not too thick.  Huh?

Way too Thin.

Way too thick.  Burgers...not meatballs

Now these are about right.  Maybe even a little more flattened. 

You can also put a spoon dent on the top of the patty and it will help hold the shape.

--I like to make the patties up and set them aside for a little while.  Usually i put them in the fridge for a little bit.  It seems to help them hold together a little better. 

As far as grilling.  Cook them the way you want to.  I like mine a little less done, like a medium, but usually if you get the right burger they will still be super juicy and delicious even if they get cooked a little more.  

When you put the burger on the grill... let it sit there for a while.  If you try turn it or flip it too soon it will rip up your burger. 

Top as you want to... I like American and Swiss on the burger.  Bacon is always good.  A butter toasted bun is a nice touch too. Get as crazy or simple as you want to...