To signal boost @Lifecoach5000 love of the smashburger: J. Kenji Lopez-Alt goes into great culinary depth about burgers, including the Oklahoma smashie. This is the version I make for friends and loved ones: www.seriouseats.com/oklahoma-onion-burger-recipe
If you can source beef from grass-fed pastured steer (in contrast to CAFO beef), it makes such a huge difference. For example, we get beef from a small scale local rancher family that does all their own butchery. Anything more than salt and pepper on their beef starts to detract from the subtle complexities in the meat, complexities missing from grain-fed beef.