I don't so much have a standard recipe, it changes depending on what I have on have. However the basics are always the same. Below are basic steps I have for making burgers awesome.
Never use lean ground beef, try to go with medium ground. Try to avoid lean meat when making a burger. Anyone who tells you to use lean is a charlatan and wants you to live a life filled with dry tasteless burgers. Disregard them as they will only bring you pain.
There needs to be fat in a burger as when it melts it moistens the meat as well as creates tiny pockets making the burger lighter in texture when you bite down on it. In addition to that flavour is fat soluble and it the fat in the burger help spread out the flavour of the seasonings.
In a bowl take a piece of bread, rip it into tiny pieces, add some water until it's mushy and then squeeze out as much water as you can and mush it even more. To that add a spoon of tomato paste, an egg, and then a couple splashes of soy sauce or worcestershire sauce. The egg helps bind it, the bread helps with binding a moisture, the tomato paste helps moisture and flavour and he the soy (or worcestershire) help by deepening the flavour of the meat and making it richer. Then add your seasonings, I tend to use garlic, green onions, basil, oregano, sage, rosemary, cumin and smoked paprika. mix that in with the bread/egg/tomato paste. If you want to add barbecue sauce or what not do it now. the idea is that if all of you flavours are in the bowl mixed together they will be evenly distributed. it's easy to hide bran in it.
If you want to add onions, use green onions, or sautee the regular onions. The burgers will not be cooked for long enough for the onions to cook. If you want to add garlic, either use granuated garlic, garlic powder or cook the garlic first. No one wants to bit into the burger and get a hunk of uncooked vegetable, plus it provides almost no flavour. Green onions wilt quickly as such the will actually cook a bit.
Once everything that you want to add to the burgers is in a giant slurry, add your meat and mix it up. Be careful not to over mix as that will make it tough.
When flattening out the burgers always make them flatter and bigger than desired. When burgers shrink they tend to pull inwards, if you make the too thick they will contract to lumps. The leaner the meat the more it will contract to being the same shape and texture of a hockey puck.
If they complain about the being too thin, tell them to throw a second burger on the bun.