I am quite an accomplished cook, but I must admit I'd never made hamburgers/cheeseburgers. Tonight I am going to make them. I have 85% ground chuck. I am pretty sure most burger afficionados would say that the minimalist approach is best, but I do like a little flavor to my burgers (just a slab of ground beef seems so wrong to me.) Unfortunately, I'm in the city, so I don't have an outdoor grill. I must resort to frying/broiling/George Foreman grill. Tell me what you've got -- how can I make a terrific hamburger?