In a bowl, gently mix the ground beef with salt, pepper, garlic powder, and onion powder. Do not overmix.
Divide the beef into four equal portions and gently form them into patties, about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent them from puffing up.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add a tablespoon of oil if your pan is not well-seasoned.
Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan. You may need to cook in batches.
Sear the burgers for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Avoid pressing down on the burgers while they cook, as this squeezes out the juices.
If adding cheese, place a slice on each burger during the last minute of cooking and cover the skillet briefly to melt.
Toast the burger buns in the skillet or a separate pan if desired.
Assemble your burgers with your favorite toppings and condiments.
Notes
Using an 80/20 ground beef blend provides the best balance of flavor and juiciness.
Handle the meat as little as possible when forming patties to keep them tender.
A cast-iron skillet provides excellent heat retention for a great sear.
For a medium-rare burger, aim for an internal temperature of 130-135°F (54-57°C). For medium, 140-145°F (60-63°C).