Had a solid 3/4lb chunk of ground chuck that I formed into a patty roughly the shape of 2 side-by-side slices of bread. Seasoned the top with salt, pepper, onion powder, and garlic powder. Brought a stainless skillet up to temp and added a little oil and put in the "steak" seasoning side down. Once it's in the pan, don't move it; we want a nice crust. Seasoned the now top with salt and pepper and cooked over medium high heat for 4-5 minutes. Scrape the burger off the pan, making sure most of the crunchy bits stay on the meat, and cook the other side for another 4 minutes. The middle might now be cooked enough for your liking if your meat is too thick, but that's not a problem. Put the meat on a plate to rest tented in foil, sopped up some excess oil before adding a little butter. Once it's done bubbling, add about 1-2T of flour and cook for a couple minutes, scraping up the fond. I added about a cup of hot, concentrated beef broth (about 2-3 times the Better Than Bouillon called for to make a cup of broth) and stirred vigorously to make a roux. Bring to a boil and taste for seasoning, dilute as needed if it's too thick. Add the rested meat and whatever drippings from the plate back to the pan. You can cook a bit longer now if needed, but mine was good, so it just went back from the pan onto my waiting untoasted bread.
Cardiologists and lack of manual labor are probably good reasons why this isn't more common anymore, but damn does it hit the spot when all you want is beefy goodness.