There is no better beef than freshly ground beef. You will need a meat grinder and a chuck roast. That's about it. Or, you can buy a chuck roast and ask the butcher to grind it. That said, I suggest waiting until they are on sale or buying a nice USDA Choice Chuck Roast from Sam's Club or Costco.
After you grind the beef, distribute the fat evenly throughout. The most important recommendation I can make is to handle the ground beef gently, as overhandling ground beef will make it tough.
When forming burgers, gently but firmly form the meat into patties that are a bit larger than the diameter of your bun. I suggest that you do not smooth the surfaces of your burger until they resemble a hockey puck. In a perfect world, you would want your burger to have nooks, crannies, and rough edges that crisp up during the cooking process, adding a wonderful flavor.
Also, taking burgers directly out of the refrigerator and onto the cooking surface is a better way than cooking them at room temperature. What I'm looking for in a great burger is a nice crispy flavorful exterior with a tender and juicy interior, and a longer cooking time provides this important dimension.
Important Note: Because home-ground meat is very "loose" vice the glob that you are probably accustomed to, extra care must be given on the grill or in the frying pan. That said, once you have laid the burger on the cooking surface, do not repeat, do not make any attempt to move the burger until it no longer sticks to the cooking surface. This is usually when the burger is close to being fully cooked on the first side.
As with steak, the only seasoning that you need is salt and pepper.
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