I think I make a pretty darn good burger
I always use a good chopped beef, most people agree to no more than 85%lean. Here in the states, that is called Chopped sirloin. 80% lean is ground round and that works good too. If your butcher doesnt have chopped sirloin, just ask him to grind you an inexpensive sirloin steak.
I personally do not mix in any fillers, altho that sounds kinda good, like a little meatloaf on a bun, I will experiment with that. All I do is use about 1/3lb of chopped sirloin and using my hands I pat it out wide and saucer-like ending up bigger than the buns and about 1/2inch thick. Dont make the patties puffy, fat or like flattened softballs (my hubby makes that mistake and they cook up like hockeypucks) I salt and pepper them liberally. I use kosher salt and fresh pepper. I let them set on countertop for about 10-15min, my Dad taught me to grill meats at almost room temp, not straight from fridge. I dunno why
Remember that the fat will cook out and shrink in your patty, so the forming is kind of important to ending up with a good sized burger patty. And dont use that really lean beef, it cooks up low in flavor and taste, its dry and can end up chewy if overcooked.
I use a heavy skillet on high heat, flipping the burgers only once OR I grill them over high heat, never leaving the grill. Takes maybe 10min at most. I do NOT flatten them out with a spatula as I dont like squeezing out all the moisture.
Besides using a good chopped beef, most important is a fresh, delicious, huge bun and plenty of fresh toppings like chopped onion, tomato, mayo, ketchup, mustard, pickles and melted CHEESES! I know I rambled on quite awhile about a silly burger, but here in the states we practically worship our burgers
Good luck to you and happy burgering!
a problem with"Home made" burgers 
Thank You! 
