We use minimal seasoning in the meat (usually just salt and pepper and a touch of dried basil).
Grill over intense heat using hardwood charcoal (with some mesquite chips thrown on just before grilling).
Top with cheese and arugula (as shown) and serve on a nice, toasted Kaiser roll.
This is what we think a Burger should be!

We grind our own meat from chuck roast. Our stand mixer has a nice grinder attachment.
If you live in America, and love burgers, consider (it's a must, really) reading the book "Fast Food Nation."
That's when we decided to start grinding our own beef - for safety!
It's really very simple to do, and the flavor and freshness can't be beat!
Just use meat with a decent proportion of fat (otherwise, burgers won't be juicy).
Cheap, tough cuts work very well.