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The meat used for hamburgers is important. Look at the fat content of hamburger as sold. You will find 20 percent fat, 15 percent, 7 percent and pure lean as marketed. While it is said flavour is in the fat, true for the most part, but that determines the cooking time and smoke profile.

Grill a 20 percent burger and it will flare up beyond belief. A 7 percent patty will not flare as much, if at all.
Also important is what beef cut is used for the meat. Hamburger meat is usually from the chuck and accounts for all the fat. A leaner cut is from the sirloin and is leaner with minimal fat.
Higher end butchers know the difference but you have to ask.
Then there are all the accouterments on the burger, sides, the bun, and all else—but that is another discussion.