depends on a lot of factors kinda
do u want thick burgers? thinner with crispy edges or just standard?
theres tons of stuff on youtube.
if i want a thin and crispy edge "smash" burger i go cast iron and do it rippin hot, typically using the grease from bacon that ive cooked in it. smash it down with a disk kind of thing, or use a spatula with something to press on the actual flat part.
cook to desired doneness, add cheese.
for other burgers i do them on the bbq