Place the ground beef, mayonnaise, Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper in a bowl. Mix gently with your hands just until the ingredients are combined, taking care not to knead or compact the meat.

Divide the mixture into four equal portions and shape each portion into a patty about 4 inches wide and 3/4 inch thick. Press a shallow indentation into the center of each patty to help prevent the burgers from doming as they cook.

Refrigerate the patties for 15 to 30 minutes if time allows. Chilling firms the fat and makes the patties easier to transfer to the grill or skillet.

Heat a grill or heavy skillet over medium-high heat. Shortly before cooking, lightly season the outside of each patty with additional salt and pepper.

Cook the patties for approximately 4 to 5 minutes on the first side, then 3 to 4 minutes on the second side, adjusting for thickness and heat. Add cheese during the final minute if desired, and cook ground beef to an internal temperature of 160°F (71°C).

Toast the hamburger buns while the patties finish cooking, then let the burgers rest for 2 to 3 minutes. Assemble with lettuce, tomato, onion, pickles, cheese, ketchup, mustard, or any combination you enjoy.