Really Beefy, Really Juicy Burgers

I am not a fussy person (really!), but when I do afford myself the luxury of having a burger, I want some flavor and I want it juicy. I also don't want to add too many spices that get in the way of the burger itself.  

Ingredients:

1 ½ pounds 80/20 ground beef
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 Tablespoon Worcestershire
1 Tablespoon grated onion with juice (just grate the onion right over the bowl with a small grater)
1/3 cup beef stock (veggie stock works, too—it’s just a way to get flavor and juiciness into the meat)

Directions:

Let the ground beef sit at room temperature for 15 or so minutes. Put it in a mixing bowl and add in the rest of the ingredients. Mix with your very clean hands until the mixture just until everything comes together. Let stand for 5-10 minutes for the liquids to be absorbed into the meat. Preheat your gas grill (or pan or charcoal grill) to medium heat. Form the beef into 5 or 6 patties and place on the grill. Cook 6-10 minutes per side for nicely done (Hey, you know how you like your burgers better than I do). Here’s a neat trick—when you pull your burgers off the grill (or out of the pan), put them directly on the buns, close the buns and gently squish together for a few seconds. This gives the juices a chance to soak into the bun. Then just open the bun back up and garnish any old way you want to! Me? I'm all about lettuce, tomato, onion, pickles, cheddar cheese, ketchup and mustard.