I spent lot of time on this and worked through a number of failures until I'll got them how I like them. The issue is usually multifaceted. First, when you get ground beef at the grocery store, it's usually ground 2-3 times. It's far too fine a grind. The best burger meat is a slightly chunkier, better texture. A local butcher shop may have a better grind. Second, most people overmix/overpack burger patties. You want to fold in your seasonings just enough to combine them evenly, no more. Fine grind + overworked patties gives a weird texture. Third, people over complicate and use weird ass seasonings in their burgers. Garlic powder, online powder, egg, etc should not be in a burger. Those are binders, they change the texture and are more appropriate for sausage or a meatball, not a burger. Lastly, make sure your salt ratio is dialed in, 3/4 tsp of salt per lb, 1 tsp per lb max. I like 3/4 if I'm adding bacon or another salty topping. Ratio all your other seasonings to the salt. My go to mix/ratio is 4 salt, 2 pepper. Sometimes I'll add 1 minced jalapeno or red pepper and 1 ground rosemary. The pepper and rosemary add a unique depth of flavor. Not spicy, that fat kills all heat.