Most burger places cook burgers on a flattop griddle. That is how the crust on the patty is formed.
When I do burgers, its 80/20 ground brisket if I can get the butcher to grind some for me, or 80/20 ground chuck.
I do not season the meat, just the outside with dirty dalmatian (Kosher salt, fresh ground telicherry pepper, and garlic powder)
Prep the grill, my temp is hotter than 10 yards of hell. I cook burgers hot and fast, then rest. I dont go for fancy cross hatch marks. Just cook them, BUT once they go on the grate, DO NOT TOUCH THEM. Close the lid for a couple minutes, flip only once, repeat with the lid closing until your desired temp. Mine are always on the medium/medium well.
Burgers are a blank canvas. Stuff them with whatever, season them however you want. The options are endless. Practice, practice, practice. Just gives you a reason to fire the kettle.