I am looking to put a burger on a new menu, and I am looking for any tips and suggestions for a great burger. I am not looking for topping ideas, just seasoning ideas and technique tips.

there's too many to list... just add stuff and figure it out... you can try anything when it comes to burgers.

worchestershire/soy sauce. garlic(powder) lemon zest... heck, you can even make a cheese stuffed burger. The list goes on forever. I think the key is they way it is cooked.

Fresh 80/20 Ground Chuck cooked on a hot griddle or grill. Forget about adding any seasoning but for salt and pepper when you cooking it.

To Cheftim's suggestion I say: Amen. Plain and simple. Let the customer jazz it up with other stuff if they want to.

You know what I use, but you have to watch for people with allergies to sesame seeds because this spice has it.
I use Supreme salad seasoning (McCormick) with Lawry's seasoning, not so much of the Lawry's, definitely mostly the Supreme salad season!
I only use that at home but, everyone is always trying to get my "secret", and of course I bring it out in a plastic container like I just mixed the potion in the kitchen!!!!
80/20 ground chuck or round.

One more vote for 80/20!

My meat company grinds it fresh the same day and also gives you the choice of weights and shape of patties. It is the same price as bulk so I save labor.

Topical seasoning only ;/

80/20.
salt, pepper.
seared.
grilled.

80/20 all the way. Salt and pepper both sides and grill. Nothin better. Toasted bun. Gotta have the bun toasted.

yea, forgot that. toasted bun.
elwood loves his burgers with a toasted bun.

I like to season my ground meat with a combination of Adolph's Meat Tenderizer (No MSG), Worchestershire sauce, garlic powder, and black pepper. They're always juicy, tender and delicious!

http://newyork.citysearch.com/profile/11524232

DB Bistro Moderne

DB's burger-$30, a juicy conglomeration ground beef, foie gras and braised short ribs, is outrageous.