Prepare the Beef: Start by placing the lean ground beef in a large bowl. The key here is to handle the beef gently—overworking it can result in a tough patty. If you're adding optional seasonings like garlic powder and onion powder, sprinkle them over the beef now, along with the salt and black pepper. Mix everything together until evenly combined, but be careful not to overmix.

Form the Patties: Divide the beef mixture into equal portions, about 4-6 depending on how large you want your patties. Roll each portion into a ball, then gently flatten it into a round patty. Aim for about 1/2-inch thickness. For even cooking, try to make the patties slightly thicker in the center and taper towards the edges.

Cook the Patties: You can cook the patties in a cast iron skillet, on the grill, or in a non-stick pan. If you’re using a skillet, heat the olive oil over medium-high heat. Once the oil is hot, place the patties in the pan. Let them cook undisturbed for about 4-5 minutes on one side to form a crispy crust, then flip them over and cook for another 3-4 minutes for medium doneness. If you prefer your patties well-done, cook them an additional minute or two.

Rest the Patties: After cooking, let the patties rest for a couple of minutes before serving. This step is crucial for locking in the juices, ensuring that your patty is tender and flavorful.

If you want your patties extra juicy, feel free to add a splash of Worcestershire sauce to the beef mixture before forming the patties. It adds a depth of umami flavor.

For a keto-friendly twist, skip the bun and serve the patties with a side of sautéed vegetables or a fresh salad.

Make sure to cook your patties to your desired level of doneness. Use a meat thermometer to check the internal temperature: 160°F for well-done, 145°F for medium.