In a large bowl, combine 1 ½ pounds ground chuck with ½ tablespoon dry onion soup mix and 2 teaspoons Worcestershire sauce. Gently mix with your hands until the seasonings are evenly distributed, being careful not to overwork the meat.

Divide the mixture into 4 equal portions. Shape each portion into a patty about ¾ to 1 inch thick, making them slightly wider than your buns to account for shrinkage during cooking.

Press your thumb into the center of each patty to create a shallow indentation—this helps the burgers cook evenly without puffing up in the middle.

Place the patties on a plate and refrigerate while you preheat your grill or pan. Chilling helps them hold their shape.

Preheat your gas or charcoal grill to medium-high heat (about 375-400°F). If using a stovetop, heat a cast iron skillet or grill pan over medium-high heat until hot.

Place the patties on the grill (or in the skillet) and cook for 4 minutes on the first side without pressing down. For skillet cooking, reduce to 3 minutes on the first side.

Flip the patties and continue cooking for 3 to 5 minutes, depending on your desired doneness. Use a digital thermometer to check internal temperature: remove from heat at 155°F for well-done, 145-150°F for medium-well, or 135-140°F for medium.

If using cheese, place a slice on each patty during the last minute of cooking and tent loosely with foil to melt. Transfer the cooked burgers to a plate and let them rest for 10 minutes, loosely covered with foil.

While the burgers rest, toast the buns cut-side down on the grill or skillet for 30 to 60 seconds until lightly golden. Assemble with your favorite toppings and serve immediately.