Place the ground beef in a large mixing bowl and add in the Worcestershire sauce and Onion Soup Mix.
Gently mix the seasonings into the meat using your hands until just incorporated.
Score the meat into 4 sections. And then shape each section into a patty that is about ¾ to 1 inch thick and slightly larger than the bottom of your burger bun.
Using your thumb, press down on the center of each burger about ¼ inch deep, forming an indentation in each burger.
Place the hamburger patties back into the refrigerator until ready to grill.
Preheat the grill to medium-high heat.
Add the burgers to the grill and cook for 4 minutes on the first side.
Flip the burgers, resisting the urge to press down on the patty. Cook until the burgers reach 155 degrees Fahrenheit.
Remove burgers from the grill and place onto a plate or a rack on a baking sheet. Top with sliced cheese if desired, and loosely tent with aluminum foil. Let burgers rest for 10 minutes before assembling the burger.
Assemble the hamburgers by placing onto a bun and then topping as desired.
To Pan-Fry the Burgers: Preheat a cast-iron skillet to medium-high heat. Place prepared patties into the skillet and cook for 3 minutes per the first side and then flip and cook until the desired temperature is reached. Temperature for Burgers: Cook burgers until they reach 5 degrees below the temperature you desire.
Well-done: 160 degrees.
Medium-Well: 150-155 degrees.
Medium 140-145 degrees.
Dried Onion Soup Seasoning: 1 teaspoon onion flakes, ½ teaspoon salt, and ¼ teaspoon each of garlic powder, onion powder, celery powder, pepper, and dried parsley.