Bill Hogan/Chicago Tribune
It's all about the bun, the meat, the thickness, the seasoning. Try lean ground sirloin mixed with 75 percent lean ground chuck. Consider the relationship of bun to meat.
Bun must absorb juices and hold together enough to accommodate burger and toppings (choices: potato roll, English muffin, brioche, old-fashioned hamburger bun, Kaiser roll.) Thickness is up to you, but do make patty slightly wider than bun, as it'll shrink once it hits the heat. Salt and pepper aggressively just before cooking. (Never move the burger until it has released from cooking surface on its own.)