Please help...my burgers are tasteless

In my opinion, a good burger needs some seasoning. The ideas already mentioned sound promising, and I am going to try them. My usual seasoning - mixed into the meat before hand forming - is some Worchester Sauce, a touch of minced garlic, some cumin, a few rosemary leaves, and salt and pepper. I also make them small, cook them fast, and serve them on a Pennsylvania Dutch whole wheat potato slider roll.

S&P is all we use.

As Jim said, Cavender's only for us also. Used to use salt and pepper only and tried Cavender's and that's all we want to use now. Besides, it is made up the road in Harrison, Arkansas, supporting the local economy.......

I use "Cavender's All Purpose Greek Seasoning." You can find it in the spice isle in your grocery, and isn't expensive. A mixture of 13 spices. A nice blend. I use it on beef, pork and chicken. The specific spices are listed on the back. I suspect the MSG does most of the work.

I mix in garlic and onion powder and salt and pepper into the meat.
Sometimes Tony Chaceres Cajun spice.

Experiment with some paprika, pepper, chili powder, onion powder and make a rub.

What do you feed them? That makes a big difference in the taste.