Wow! The deck is really stacked against home cooks with the high grilling temperature and specialty meat. I am not the outdoor grill person in our family but I may have to become that person if I want a really good burger. I have always used a Foreman grill, Teflon pan, or stainless steel pan to fry my burgers, and have never used a cast iron skillet or very high temperature.
I do live in a large metropolitan area (suburb thereof, actually), and there are several real butcher shops that are not convenient, but not unattainable to me. I'll call on Monday to see if there is one that sells aged beef. I'm sure it is pricey, but there are only two of us in the house, our daughter lives in another city, and we would only need a total of 1/2 pound of meat for hamburgers. However, now that I think of it, with the high cooking temperature I would probably have to make larger burgers than we would normally eat. Is that correct?
For the person who did not understated my question, it is what is the best, tastiest, and best textured raw meat to use in home cooked hamburgers, how should it be ground, and what is the fat to lean ratio, so they will taste and have a mouth feel more like high end restaurant burgers. Hamburgers that I have eaten in restaurants do not seem to have as flat a taste or as dense a texture as those made from chuck or a combination of chuck and leaner meat as found in super markets.
As far as flavor is concerned, thanks for the info on highly seasoning the meat. I know it is a cop-out, but I actually like Lawry's, and it is my fall-back seasoning for beef. The flavor I was referring to as being different in restaurants is of the meat itself, not what is on it.
It makes sense to me now that the flavor difference may be that restaurant beef is aged. I honestly don't think I would put Lawry's on aged beef, just salt and pepper (I respect aged beef in steaks and would not adulterate them in that manner), but I will have to experiment and find out.
Ted's Montana Grill is an example of a restaurant that has good burgers, so does I-Hop actually (I think it is the bacon we like in the Bacon Burgers). There was a restaurant in New Orleans, called Ruby Reds, that specialized in burgers, and they were delicious. I haven't lived there since 1985 and don't know if Ruby's is still there: I doubt it. There are good restaurants on every corner in New Orleans, but none of the better burger places seem to have survived. But I'm sure there are some out there who would disagree with me. Not looking for an argument, just saying. . . Lived there for over 40 years and every time a really good cooked-to-order burger place opened, it only lasted a little while.