The most important thing is to use good quality meat. A lot of people like to mix different cuts of beef so it’s always worth talking to your butcher and asking what they recommend, it could depend on what they have fresh that day.
You’ll want the beef coarse ground. So only put through the mincer once. Two times will make the hamburger too compacted and the end result chewy and tough. Make the patty slightly bigger than your bun as it will shrink a little when cooking.
Make sure your barbecue is hot. Lightly oil the burger before putting on the grill. And don’t move it too much when cooking. If it sticks it’s not ready to be flipped. Get some nice colour on the outside and move to a cooler part of the grill to finish cooking.