This thread might be of help.
I’ve learned you only press the burger down ONCE while one side is still raw, and then never again when pan frying. For the grill, you have to wait for the burger to cooks on one side, then press it before flipping, else it mushes into the grate. Also don’t have too hot of a flame on the grill, else it just burns it.
Also only salt one side and only flip once. YOU WANT IT MOIST AND JUICY.
I’ve been making thinner burgers, and then stacking them, I am actually making a burger today, so I’ll take a photo later. :)
I too am guilty of overcooking over smashing, and making poor quality hamburgers, but the videos and just some general reading over the last month, have really upped my burger game.