In addition to salt and pepper, I add fajita seasoning and a little Worcestershire sauce.

I prefer ground sirloin; ground round or chuck is next choice.

I form a looser patty, sprinkle with seasoning salt and garlic and pop 'em on the grill!

I sometimes have a roast ground, super lean and sometimes get the 78% greasy stuff. No seasonings, just topped with cheese. :0)

80/20 ground beef, salt and pepper only.

ground beef, egg, bread crumbs, salt, pepper, garlic and oregano

optional add-ins
ground up shitake mushroom
ground, cooked shrimp
feta cheese (top with bacon)
tiny apple chunks, usually mix in cooked bacon with this

I am always experimenting...but these are my favorites

85/15 ground beef, sprinkled lightly on both sides, with McCormick's Montreal steak spice mix.

I do,my husbands employees love my burgers,One said he loves my cooking that I should open a resturant.i use ground chuck,While on grill I drizzle with kikkomen sauce,cheese slice.I toast the bun,I put mayo ,dill pickle slices thin,then lettace,tomato,onion slice.burger,ketchup,mustard mmmmm
sometimes bacon.

I used the 80/20 and 85/15 ground beef, but the fattier one tastes better. Sometimes I don't add anything, just form and grill. Other times, I add light salt, pepper, garlic powder and Worcestershire sauce. Always top with cheese and toast the bun on the grill as well. Yum.

I use 80/20 ground beef for juicy flavor. No seasonings. Everyone tops their own.

Bun must be toasted. I don't understand putting hot meat of any kind on a cold bun.

I like them over charcoal as opposed to gas. I like them cooked to med-well. Ground beef is the only red meat I don't care for rare. It's a texture thing, not a fear thing.

I'm with Wildchild on the 80/20, no seasonings, bun must be toasted and I prefer them cooked over charcoal.
Where I disagree I like them rare.
Once in a blue moon I'll make myself a mushroom swiss burger.

We like our hamburgers rare so we grind our own meat. I don't trust store bought ground beef so if we have that we cook it medium. I buy cryovac beef tenderloins on sale and my husband trims them and cuts individual filets and then he puts the tail through the meat grinder attachment on the Kitchen Aide. So we have filet mignon hamburgers for less money than buying 80/20 ground beef from the supermarket - and we cook them rare and serve on toasted buns. No added seasonings before cooking.

Like kframe said--80/20 with salt and pepper. I love the charcoal grill taste too, wildchild, but ours is gas. :-( Also have to have the buns toasted.

I've gotten to the point I don't grill burgers very often. I like a good fried burger, seared to get a nice crust without burning it and it's easier to keep it moist inside and still cooked reasonably. A good quality bun, toasted and a dash of garlic salt and pepper sometimes a drizzle of Ranch dressing and/or BBQ sauce. A couple paper thin slices of onion optional. No pickle or mustard allowed within a 100' radius.

And I don't mix crumbs or egg in there, if I want meatloaf, I make meatloaf. Generally I try to get freshly ground (coarse ground) burger. Usually the cheaper end so it'll have a bit more fat but it needs to be fresh for a good burger. Frozen patties don't do it for me anymore. I press a little in the center of the burger, not all the way through, but so it's a finger thick that's about 1/2 the thickness of the thicker part. As the meat shrinks, it fills in, cooks evenly and is hot throughout.

It depends upon what I feel like doing. My usual standard is 80/20 mixed with some onion soup mix. I grill them on the gas grill between medium and medium rare.
Sometimes I will keep the beef plain and add some laughing cow spreadable cheese inside so it oozes out when you eat it.
Sometimes I will add garlic powder, old bay and pepper.
Sometimes I will cook up some bacon and add it to the ground meat mixture. Or put some bacon and cheddar in the center of the burger.
It really depends upon what I feel like doing, and what I have on hand.

I use ground chuck and add chopped cooked bacon, salt
and pepper and Lawry's seasoned salt,worcestershire
sauce, and A-1 steak sauce. When I'm forming the burgers
I put a chunk of cold butter in the middle of each
burger. Cook outside on the grill and then add a slice
of cheddar cheese. They are really good!

Marry, I've never heard of butter inside a burger. What does it do, besides keep it moist? Everything is better with butter, I can't believe I've never thought of that.

Yep! It does help keep it moist!
Plus, it does add alot of flavor too.

I had to go home and grill burgers last night because of this thread! LOL

Love mine wrapped in bacon when grillilng.

Then serve them topped with chinese bean sprouts heated with mushrooms, and soya sauce. Yumster!