There's a lot of strange and outright false information here (which is typical of ATOT).
For burgers, fattier mixes are better. The leaner the mix, the more bland and drier the meat will get. Julia Child always said "If you're eating hamburger, you're not dieting, so do it right!"
The flavor in beef is in the fat, so you'll want a well mixed patty
70/30 ground beef is the best for patties, but I wouldn't go any higher than 80/20 (ground chuck). Bison, for example, is very lean and therefore inhearently bland. To getting it tasting good requires a good cooking technique.
Proper tasting beef requires three things:
1. A high heat surface
2. Salt
3. Pepper
First generously salt (I like coarse salt for this) and pepper both sides of your patties and let them sit for 10-15 minutes to get to room temperature. You can safely let beef sit for 1-2 hours if it just came out of the refrigerator. Try to avoid frozen beef as freezing tends to make the texture "mealy".
The number 1 mistake people make when frying hamburger is not having their cooking surface hot enough. No matter if you're using a pan, a cook-top, or a grill, you need to get the heat right. Otherwise the meat will steam rather than fry (resulting in a gray, flavorless experience).
A good way to tell if your pan or grill is ready is to wipe it with some peanut oil (groundnut oil for all you UK people). The second the oil starts to smoke, plop on on your patty. If you're using a pan, don't cook more than two patties at a time or you'll take the heat down too much.
Finally, just WAIT. This is hard...everyone wants to flip the patty as soon as they start to see some color. LEAVE IT. In a couple of minutes, you should get that unique "seared steak" smell. When you smell that, it's time to flip.
Cook the other side for a couple of minutes as well until you reach the desired doneness. A perfect burger should be cooked medium to mid-rare, but never go beyond mid-well (the beef will continue to cook for 5 minutes or so after removing it from the heat, resulting in 1 step up in doneness. Mid-rare will result in medium, medium will result in mid-well, etc. If you cook a patty to well, it will be a hockey puck by the time it rests).
That's all there really is to it. High heat, salt and pepper. There's no magic, no technique, no secret ingredients. Just get that cooking surface HOT and keep it there.
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