How should burger patties be prepared in terms of mixing and flavourings? In this article by Kenji from serious eats he discusses forming the patty to a bare minimum so the strands of ground beef are still visible. He also recommends only salting the beef just before making it. Both strategies to avoid toughness.

In this video by Gordon Ramsay (and other burger videos by him) he completely mushes up the mince to turn make it completely consistent. He also adds salt and a bunch of other flavourings, which a lot of people don't recommend.

So who's right? Assuming Kenji is right in his assertions, why would Gordon do that to his burgers? Is it true that the meat should be just formed and otherwise left alone?
Neither is right nor wrong, it simply depends on what you are trying to accomplish.

The way I make a basic burger is to try and pull off the right amount of ground meat from the package and shape it right there as is without kneading it at all. Literally just enough handling to shape it.

However sometimes I want a seasoned burger, and that's more like making a patty shaped meatball and you can't really avoid mixing/kneading it in the case.

Sometimes seasoning the outside of the burger is all that's needed.