Hamburgers tonight:
1½ lbs of freshly ground meat (60/40 combination of sirloin/pork)
Small can of mild diced chilis (I'd use spicy ones but my kids...)
1 egg as a binder
Fresh ground pepper
Best lesson I learned was, when forming the patties, make the center thinner so when they cook they don't become hockey puck shape.
Once I put them on the griddle (with some butter) I sprinkle them liberally with salt. That helps add a crust to the burger.
When I pull the burgers off of the griddle, I lay down some more butter and then put the buns on it to toast the inside.
I'll make waffle iron hash browns as a side.