If you have a meat grinder... Buy short rib meat or chuck steak and grind it yourself. If not buy it and have the butcher grind it for you. Tell the butcher you want a coarse grind on the meat. Not the small grind they use to make regular hamburger.
You want your ground beef to be between 20 to 30% fat content. You will get 2 burgers per pound. For 2 burgers, before you form your burgers mix in... 1/4 teaspoon of black pepper, 1/4 teaspoon of garlic powder, not garlic salt, add a 1/4 teaspoon of onion powder. Do not use any salt yet.
Shape your burgers 3/4" thick and 4" wide. They should weigh 8oz on your digital scale. You will need a meat thermometer for this cook. I use a thermapen.
Set your grill up for 2-zone cooking. If you have a gasser just light one of the burners. If you have a charcoal grill move all of the coals to 1 side of your grill. At the start of the cook you want your grill, with the lid on/down to maintain a temp of 225 to 250 degrees, do not let it go above 250.
Place the burgers away from the direct heat and let them bake until the interior temp of your burger is 130 degrees. Your lid will remain open/off for the rest of the cook. Remove your burgers from the grill, put them on a plate and fire your grill up to warp 10 heat... As hot as you can get it. Turn on all of your burners to high heat on your gasser. With a charcoal grill have your coal setup where it is just 2" below your grate.
While your fire is getting hot... With a paper towel blot all of the moisture off of your burgers, you don't want any water on them when you are trying to sear them, that can create steam. After you blot them paint them with a layer of canola oil - the oil will help in the searing process.
When your fire is red hot, put your burgers back on the grill and sear both sides to the point you get that dark brown crust on them, not black. Apply salt to taste after the sear but before you put on whatever cheese you like. .Remove them from the fire when the interior temp of your burger is 160 degrees.
Use a really good hamburger bun like a brioche style bun. Apply some butter to both the top and bottom bun and toast them on a pan in your kitchen. Add whatever condiments you like and enjoy.
That's called the reverse sear. It allows you to bake the interior of your meat evenly with the exterior before you sear the crust. You will have a very moist tasty Steakburger. Not just your everyday hamburger. All credit for this recipe and cooking technique goes to Meathead Goldwyn!