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ahh, yes. I love a good burger. I'll defer to GH's expertise, but in the meantime I have my opinion so here's what I do.
First, I think it's very important to not over-handle the ground meat. By mushing it around too much you destroy the texture and degrade the taste and texture experience. Start with ground beef chuck with no weird stringy stuff in it ...get a butcher to nicely trim and grind up the meat you select, grind it sort of course/loose not too fine; it should be at least 15% fat content or maybe up to 20%. Use fresh meat that you know the history of its handling since IMO you shouldn't grill it more than medium/pink inside so you don't want to eat overly bacteria-laden meat. I prefer grilling it over glowing charcoal but a well tuned gas grill also does the job (well tuned meaning it's not spewing gas vapors/odors on the food). A good fresh baked bun of your choice is very important. A nice fat juicy Jersey tomato slice, a couple leaves of good lettuce, slice of raw onion, salt and pepper. A bottle of your favorite cold beer. OK, maybe also some nice potato salad on the side.
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