start with your ground beed. i usually use 85/15. good balance of fat and lean meat.
season it with some salt, black pepper, finely diced onions, garlic, and a little worechestershire sauce.
make your patties by taking out lumps of meat about 5 ounces or so, rolling them into a ball, and then flattening them against the table to get all the air out and to make flat and burger shaped.
while cooking, put some wortechestershire sauce on from time to time.
enjoy.
