Burger Seasoning: This is the one I love best! (affiliate link) But there are many options we’ve tried from the grocery store and they’ve honestly all been pretty good. Hard to go wrong.
For the beef: The goal is juicy, medium-big chunks with a nice golden brown crust. Using a very high heat to get the sear helps do this quickly so the beef doesn’t get dried out. I will even pull the beef off the heat when the insides are still a little pink, if I’ve gotten that nice crust on the outside. Kind of the same way you would do for a regular burger. You can use a different type of pan; the reason I recommend cast iron is because it gets very hot and will be easiest to give you that nice sear. But I’ve also made the beef in a nonstick pan and they can still be great.