Ingredients :

• Ground beef — Go for 15% or 20% fat content. 5% is for people who enjoy shoe soles. Fat is what gives the flavor and prevents your patty from turning into a dry brick during cooking.
• Worcestershire sauce — This is the ingredient people forget or don’t understand. A tablespoon in the mix adds an umami depth that you can’t quite identify but notice immediately if it’s missing. Lea & Perrins brand, nothing else.
• Breadcrumbs — Its role is to absorb moisture and bind. Without it, the patty cracks and loses its juices in the pan. One to two tablespoons, no more—you’re making a steak, not a meatball.
• Onion — Grate it directly into the meat rather than chopping it. Grated, it disappears into the mix and spreads its juice everywhere. Chopped, it stays in pieces and changes the texture. Small detail, big difference.