The Top 40

Actually, that's not such a great idea. In the first place....use a well seasoned, black, cast iron skillet and not some teflon coated pan.

Cover the bottom of the skillet with a thin film or olive oil and when it's hot, lay your unsalted ground meat patty in the skillet. Sear it but don't press it down and run the spatula under the meat so it doesn't stick.

Flip the burger, do the same thing and when the meat is seared on both sides, add a little water, turn the heat down and cover it for a few minutes. Check it occasionally by light pressure with the spatula and when the juices run clear, or nearly so, the meat will be done...from rare to well done.

Don't salt any meat before you cook it.

I like to sear it at the first, then quickly turn it. Now, each side will only see the grill once, discounting the first sear.

Water? never heard of doing that one. Hmmm.

Ours are almost always grilled.
Hand pressed 85/15 chuck, thin, then saturated with worcestershire, smattered with salt and pepper, and then a proper dashing of dehydrated minced onions. Put in the freezer for about 15 mins, then right onto that 600 degree fire. 10 minutes later you'll be in epicurean nirvana.

Seared over a mesquite fire is number one. But I'll second Jack on the cast iron skillet. The cast iron gives it that 'restaurant taste' in a way you just can't get with teflon. Too, smashing the small ball of ground beef and onion is what made the old White Castle the iconic burger of the Mid West.

JWM

My wife and I went to a japanese teppan restaurant a couple weeks ago. The women around the table/grill all ordered chicken, and the men all ordered one type of beef or another. The chef invited each man to whack his piece of beef once or twice with a spatula before he began cooking it, a process the chef referred to as "beating your meat". I should mention that every one there but my wife and I were graduating high school seniors on prom night. I think they were all too young to get the joke, since the euphemism has apparently passed out of style.

Grizzly, for the win.