I make my burgers with 80/20 ground chuck. We pat out 1/3 lb. patties that are about 6 inches in diameter, with an indentation in the center, if Kim's cooking them on the grill. No seasonings are added until we get ready to cook them, at which time they get ONLY salt and pepper on each side. It really is all in the beef. We get mostly Black Angus around here.
I eat my burgers with a good cheese melted on top, mustard, sweet pickle relish, and a slice of home-grown tomato, when I have them.
Ground sirloin is nice, too, but I'd prefer to use that for chopped steaks. We add garlic powder to the salt and pepper, treating it like a real steak.
By the way, I cook a heckuva good cheeseburger in my electric skillet. The secret is in not turning them over and over. Dont' turn the patties until the first side is brown. Once they are turned, lower the heat from 375 to about 325, and cover with the lid ajar.
When you take them out, set the burgers on a piece of paper towel to drain, put on a slice of cheese, and cover with the lid for just a few minutes.
We get by with a little help from our friends