In a large bowl, gently combine the ground beef, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper (if using). Mix with your hands just until the ingredients are evenly distributed. Avoid overmixing, as this can lead to a tough burger.

Divide the meat mixture into 4 equal portions for thick patties or 6 for slightly thinner ones. Gently form each portion into a patty, about 1 inch thick. Make them slightly wider than your burger buns, as they will shrink during cooking.

To prevent puffing, press a slight indentation into the center of each patty with your thumb.

Preheat your grill or a heavy-bottomed skillet (like cast iron) over medium-high heat. If using a skillet, add a tablespoon of high-smoke point oil like canola or avocado oil.

Sear the patties for approximately 3-5 minutes per side for medium-rare to medium doneness, depending on thickness. Adjust cooking time for your desired level of doneness. Avoid pressing down on the patties while they cook to retain juices.

If adding cheese, place it on the patties during the last minute of cooking and cover briefly to melt.

Let the patties rest for a couple of minutes before assembling your burgers.