Combine ground beef, steak seasoning, worcestershire sauce and liquid smoke in a large mixing bowl. Mix until combined. I like to use a stand mixxer with a paddle attachment, if you don't have one, it works best to use your hands.
Divide the meat into 6 (or 8) equal portions. If you’re super particular, use a kitchen scale to weigh each section. Or-- just eyeball it! Form each section into a round ball, then press flat into a disc and shape into a circle.
Make a large well in the center. It’s often recommended to put a thumbprint in your burger to help keep it from swelling up during the cooking process. I’ve found it to work better if you have a larger well. So I recommend building the edges up a little bit (see pictures).
Heat grill to 400 degrees. Place burgers on the grill and cook to desired temperature, flipping only once. Rare = 145°; Med. rare = 160°; Well = 170°
Remove the burgers, lightly tent with foil and let them rest for 5-10 minutes.
Optional- toast the buns! Lightly butter the buns and toast on the grill for 1-3 minutes.
Build your burger with all your favorite toppings.
The best ground beef to use is 80/20 ratio (20% fat). This allows for the juiciest burger. Ground chuck is an excellent option.
Letting the burgers rest is another key to a juicy burger. While cooking the meat juices come to the surface, letting it rest allows those juices to redistribute back into the meat.
Do not smash your burgers on a grill, this pushes all the juice out and you will have a dry, crumbly burger.
For added flavor and texture, up your game on the buns. Try onion buns, kaiser rolls, or a seeded bun. These look great too.
If you're staying away from the carbs, a Keto bun works great. Crisp, crunchy, lettuce leaves also make a great substitution. Try Romaine, Green Leaf, or Iceberg.