Ch wrote: I can't find a good one anymore.
Well then here's some great news for you: making a cheeseburger at home is within reach of anyone able to operate a keyboard and post here, and in possession of a grill, stove, broiler, campfire, Bunsen burner, burning bush, hot plate, curling iron, or other heating device.
It ain't like making a forty ingredient mole which requires some real skills, equipment, time, patience, shopping... it's meat. Meat and cheese. And most likely a bun, roll, or bread unless you're on the Fatkins plan.
If you apply yourself with a little experimentation and/or research I bet by your third or fourth burger you'll be pretty happy, and in short time you'll have become the big cheeseburgermeister of your little hamlet, respected and revered by everyone in the land. Except the vegetarians, but eff 'em.
Two tips; you can discover the rest.
(a) Start with good ground chuck. Ideally from a butcher and not the supermarket.
(b) A fellow l-runner (though she's really not much of a fellow, come to think of it) once gave me this trick: add chopped chipotle en adobo to the beef. It works nicely.