In the meantime, here's what I'm reading.
It's Bittman on Burgers in today's NY Times. These aren't just any burgers-kicked up burgers like Pork-Fennel Burger, Shu Mai-Style Burgers, Curry Spiced Lamb Burgers, and a Beef Tartare Burger. His secret across the board is grinding your own meat. While a meat grinder is the preferred tool here, a food process works too. It allows you total control over the amount of fat that goes in (more fat=more drip-down-your-hand-juiciness but don't go too overboard). He uses pork and lamb shoulder, with some of the fat, for the pork, shu mai, and lamb burgers and sirloin or chuck for his beef burger. These are traditionally tough cuts but the amount of fat in the meat makes them succulent when cooked just right. Perfect for burgers. He also seasons all the meat beyond simple salt and pepper. Read the recipes then use your creativity to think of what else you might like. Greek-style lamb burgers with feta and oregano, BBQ Pork burgers with sauce in the meat along with bits of bacon...I'm ready to fire of the grill.