Keep it simple. While people like to add a lot of things to the meat like diced onions, vegetables, cheese, eggs, etc., Waxman likes to stick to basics. He doesn’t have a problem with adding those things, but “it’s kind of like you’re making a grilled meatloaf, so let’s call a spade a spade.” For his burgers, he says to use sea salt, not kosher or table, but good quality, coarse salt, fresh pepper, and meat. That’s it. Otherwise, you’re just trying too hard.