In a large mixing bowl, gently combine the ground beef with salt, pepper, Worcestershire sauce, garlic powder, and onion powder. Use your hands to mix until just combined, avoiding overworking the meat, which can make the patties tough.

Divide the mixture into four equal portions and shape each into a patty roughly 1.5cm thick and slightly wider than the buns (they’ll shrink slightly when cooking). Press a slight indent in the centre of each patty to help it cook evenly and prevent puffing.

Preheat your grill or a heavy bottomed pan over medium to high heat for at least 5 minutes. Lightly oil the grill grates or add a splash of oil to the pan just before placing the patties to avoid sticking.

Place the patties onto the hot surface. Grill for about 3 to 4 minutes per side for medium doneness, flipping only once. Add a slice of cheese on top during the final minute of cooking and cover briefly to melt.

While the patties are finishing, cut the buns in half and lightly butter the cut sides. Toast them on the grill or in the pan, cut side down, for 1 to 2 minutes until golden and crisp.

While the patties rest for a couple of minutes, arrange your lettuce, tomato, onion, and pickles on a tray. This makes for quick, smooth assembly and keeps the buns from getting soggy.

Start with the bottom bun, add lettuce to act as a barrier, followed by the grilled patty with melted cheese. Top with tomato slices, onion, pickles if using, and your favourite condiments. Finish with the top bun.

Serve the burgers immediately while warm, alongside crisp chips, coleslaw, or potato wedges. For a classic presentation, wrap them partially in parchment paper. Offer condiments like ketchup and mustard on the side to suit individual tastes.