1 large slice white sandwich bread, crust removed, chopped into 1/4-inch pieces (about 1/2 cup) OR scrape out the insides of the rolls you'll serve the burgers on
2 tablespoons milk
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 medium clove garlic, pressed through a garlic press (about 1 teaspoon)
2 teaspoons steak sauce (A-1, Worcestershire)
1 1/2 pounds 90% lean ground beef
2 teaspoons vegetable oil
Mash bread and milk in large bowl with fork until homogeneous (you should have about 1/4 cup). Stir in salt, pepper, garlic and steak sauce; mix well.
Break up beef into small pieces over bread mixture. Using fork or hands, lightly mix together until mixture forms cohesive mass. Divide meat into 4 equal portions. Gently toss 1 portion of meat back and forth between hands to form a loose ball. Gently flatten into 3/4-inch-thick patty that measures about 4 1/2 inches in diameter. Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in patty. Repeat with remaining portions of meat.
Heat oil in 12-inch nonstick skillet over medium heat until just beginning to smoke. Add meat patties, indentation side up, and cook until well-browned, about 5 minutes. Using a wide spatula, flip burgers and continue cooking, about 4 minutes for medium-well or 5 minutes for well-done. Do not move the burgers while they are cooking or a crust will not form.
Optional: Distribute shredded cheese on burgers about 2 minutes before they reach desired doneness, covering skillet with lid to melt cheese.