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I recommend you use medium ground beef as the extra fat will make them juicier. I mix it with some chopped onion, a couple sachets of oxo beef bouillon, and some worcestershire sauce. Don't play with the patties while they're grilling, just touch them to flip em. Then let the patties rest for at least 5 minutes after they're done.
For traditional burgers, I add red onions, tomatoes, green leaf lettuce (don't care for iceberg. myself), cheddar cheese, pickles and mayo/mustard/ketchup mixed together for the sauce.
For something different, caramelize some onions by cooking them on med/low heat with some raw brown sugar and a few drops of worcestershire for 30-45 minutes. They're done when they turn a deep golden brown color. Then melt some aged english white cheddar on the patties, add a few pieces of sliced jalapenos and top it off with the onions, all on a toasted kaizer bun.
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