I use about 6 oz. per burger, either 80/20 ground chuck or our own grass-fed ground (lean-fat ratio unknown). I divide it into two 3 oz. portions without handling/compressing it too much.
The half burgers get a generous dusting of garlic powder and onion powder on their interior before being combined into a loosely handled and compressed, but very thin, burger, which then gets a generous load of kosher salt and freshly ground black pepper.
The burgers are then cooked for 5 minutes per side over direct charcoals, which generally takes them to medium well (I've done it so often that I don't check the cooker temp).
People love them!
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