Start by preparing a large mixing bowl. Add the ground chuck, Panko breadcrumbs, egg, soy sauce, milk, kosher salt, garlic powder, onion powder, black pepper, and Dijon mustard to the bowl. Using clean hands, gently mix the ingredients together until they’re just combined. It’s crucial not to overwork the mixture; you want a tender patty, not a dense one.

Once your mixture is well incorporated, press it down into the bowl to create an even disk. Using a sharp knife, divide this mixture into six equal parts for thick patties or twelve for thinner versions. I like to shape them slightly larger than the buns I’ll be using, accounting for shrinkage.

Take a baking sheet and line it with wax paper or foil to keep the patties from sticking. Form each portion into a disk, pressing firmly to shape it well. Don’t forget to use your spoon to create a slight indentation in the center of each patty. This step helps the patties cook evenly and prevents them from puffing up!

Preheat your grill or skillet to medium heat, around 350-400 degrees Fahrenheit. If you're using a grill, cook the thick patties for 3-4 minutes on each side. For thinner griddle patties, aim for about 2 minutes per side. Keep an eye on them, as cooking times may vary based on your grill's heat.

Once cooked, stack your delicious patties on hamburger buns and load them up with your favorite toppings. Let the sizzling patties hit the buns, and you're ready to go!