I like my burgers with a slight char/crust, and seek out places that serve them that way; there are one or two of the national burger chains that tout that method, and I tend to frequent them.
At home, I developed my own burger seasoning recipe, which I am happy to share with you. For a third pound burger, apply 1 T to each side before skillet or flat top frying for 3 minutes on the first side, 2 on the second side for medium rare.
2 tablespoons Kosher salt
1 tablespoon black peppercorns
1 tablespoon dehydrated onion or powder
1/2 tablespoon dehydrated garlic or powder
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Combine and grind by hand or in a mini processor. Makes about 1/2 cup.
Char Crust Burger