Prep. For Steakhouse Steakburgers, put the meat in a bowl, sprinkle in some of the spice mix and stir it with a fork to keep it fluffy. For Diner Burgers, you can mix them by hand and pack them tight.
Forming the patties. Learn to make uniform sized burgers every time so you can get a sense for how long it takes to cook them properly. Do not use cold water on your hands as is popularly advised. We don't want wet meat which can also retard crisping.
Steakhouse Steakburgers go 6 to 8 ounces (170 to 227 g) each and pack them loosely with your hands so there are pockets to hold the juices. Make them 1/2 to 3/4" (1.3 to 1.9 cm) thick.
It has become fashionable to make indentations in burgers on the theory that they will puff out. Don't do it. Click this link for specifics about Steakhouse Steakburgers.
For Diner Burgers, which are cooked on a griddle or in a pan for maximum surface browning, you need thinner burgers, and to keep them from falling apart, you need to pack them a bit tighter. Make 4 ounce balls and chill them in the fridge for 20 minutes or more. The cold center will help keep them from overcooking. Click this link for specifics about Diner Burgers.
If you wish, you can use an ice cream scoop. They have numbers on them. A #8 holds 4 ounces (113 g)(a quarter pounder, just right for a Diner Burger). Two scoops and you've got a Steakhouse Steakburger.
