1.   Put the ground beef into a large mixing bowl

2.   In a skillet, put 1 tablespoon of grapeseed oil and saute the onions on low heat. When the onions are starting to get clear, add the garlic. Saute the onions to the translucent stage only. Do not scorch either the onion or the garlic

3.   Sprinkle the sautéed onions and garlic over the surface of the meat

4.   Sprinkle the rest of the ingredients over the surface of the meat

5.   Stir to combine well, either with a spatula, or by squishing with your hands. Make sure that the ingredients are evenly distributed through the ground beef

6.   Using your kitchen scale, weigh each batch of meat to 145 grams (5 oz). To form each patty, make a loose ball, without squishing tightly together. Starting from the center, flatten the patty to make an even thickness, from the center to the edge (like a hockey puck). I use my palm (7 cm/3 in) as a guide, because I like my burgers consistently thick and juicy

7.   If using a skillet, pre-heat the skillet on high and then, for your first batch, put 1 tablespoon (15 ml) of oil and, depending on your skillet size, place three well-spaced patties

8.   Fry for from 3 to 5 minutes. Make sure that the underside has a brown, crispy layer before flipping

9.   Flip the burger ONLY ONCE and fry until the second side is also crispy and brown. This side may take a bit less time than the first

10.   Place your patties on a plate to rest for a few minutes, to help with juiciness. In the meantime, repeat with the second batch

11.   Serve in the manner and with toppings as you like. Enjoy!