Roll beef into rough balls, gently. Don't overwork the meat
Heat a cast iron pan to medium-high heat
Sprinkle the ball with a shake of garlic powder, onion powder, and around 1/8tsp kosher salt
Using a heavy metal spatula, smash the patty down flat and smear the edges (it should end up thickest in the center, thinner at the edges)
Leave the burger cooking until the top is starting to cook through and juices are pooling, then flip and sprinkle with another good dash of salt
If using cheese, drop a slice of american on the cooked side immediately after flipping