When I make Hamburgers, the process is something like this. A word of caution: I don't really "measure" things when I cook and thus experimentation is wise.
The place I start is with the meat. While there are far healthier options, I use 80/20 meat (in other words, 20% of the mass is fat). While wildly unhealthy, this will yield a naturally juicy and delicious hamburger. I then season the meat with a combination of garlic powder, onion powder, salt and pepper and then add a quantity of crushed chipolte (a smoked pepper paste essentially). The latter if used sparingly imparts a sweet smokey flavor more than spice. Quantity on the latter is tricky - I simply add enough that it is obviously visually and tactically present.
The next step is in the cheese and here I expect I differ again. I opt for internal cheese. You can use any cheese but I've had the best results Gruyere which is admittedly a little pricy. Other winners were Asiago and Gouda.
Assembly simply involves making two patties, putting a quantity of shredded cheese (as much as your patty could hold with an inch on each side) on it and then joining the two patties together. I've generally found that this requires the construction of a relatively hearty burger as any patty smaller than a quarter pound is hard to put cheese in and properly seal but one need not worry much. After cooking, thanks to silly high fat content, the result is a patty that weighs closer to 1/3 pound.
Cooking the patty can be tricky as it will desperately want to form a meat football. Thus, placing a weighted and head resistant object on top is wise unless cooking on a Foreman style grill.
Such a burger stands well on it's own with excellent flavor and pleasant texture variations. If one opted for a milder cheese, using mild toppings is best (Mayo and Lettuce for example). Bolder cheeses allow for bolder condiments though I'd still steer clear from things like mustard. More or less, if you put enough work into the meat, a condiment is redundant in my book.
