I usually use McCormick low sodium Montreal steak seas , a little bit of A1 and a shot of worchestshire....
I'm a Weber fan and try to use their seasonings too. I use their gourmet burger seasoning for burgers. Also use their Kick'n chicken, beer can chicken and veggie grill seasoning.
...Ditto...I mix it up...but all versions of above. Lowry's and pepper, K salt and pepper or Weber gourmet burger...
3 ingredients make an amazing burger.
1) Quality beef, 85-85%
2) Quality sea salt, healthy dosing
3) Quality pepper at the end
-when I say quality, I mean a good quality, not a brand. lol...
Go to a local farmers market and purchase seasonings there. It's almost always better quality and just as much if not a little cheaper to purchase.
Anyways...have your burger near room temp before going on and cook to med. The salt will create a nice crust and when mixed with the fat that will come out of the burger...it just makes the best burger ever.
I have spent a ton of money on all of those rubs, shakers, etc and always came back to the salt and pepper burger. The thing I dont like about the rubs, shakers and seasonings...in the end, you taste those instead of the meat. I do think that rubs and such have their place, but not on a burger.