In a large bowl, combine the ground chuck with salt, ground black pepper, Accent seasoning (if using), and dehydrated onions. Mix gently until the ingredients are evenly distributed. Avoid over-mixing to keep the patties tender.
Divide the meat mixture into equal portions, typically around 4 ounces each, to form 8 patties. Shape each portion into a round, flat disc, making a small indentation in the center to help the burgers cook evenly.
Preheat your grill or frying pan over medium-high heat to ensure the patties sear nicely.
Place the patties on the preheated cooking surface. Cook for about 3-4 minutes on each side for medium doneness. Flip the patties only once to retain their juices.
In the last minute of cooking, place the hamburger buns cut-side down on the grill or in a separate skillet to lightly toast them.
Assemble the burgers by spreading about 1/2 tablespoon of ketchup and 1/4 tablespoon of mustard on each bun. Place a patty on the bottom bun, followed by 2 dill pickle slices, and then top it with the other half of the bun.
