To pimp your burger you can add herbs, cheese or Worcestershire sauce.
You can also add some Jalapeno peppers to your burger or hot sauce and or add some toppings like fried eggs, chips, bacon, bacon jam, sauteed onions, sauteed mushrooms, caramelized onions, avocados, blue cheese or even grilled pineapple.
Some other good sauces to add to your burger are truffle aioli, sriracha may, aioli, chipotle mayo and you can also toast the bun or use different breads.
Crispy bacon, tangy pickles, garlic butter, rosemary, thyme herbs, BBQ sauce, cheddar cheese, feta cheese, cream cheese pepperjack cheese and even garlic can all help to pimp your burger and make the burger more enjoyable.
When grilling burgers or cooking burgers you can also use the 5 6 7 rule for burgers which is a guideline for grilling burgers, which helps you achieve consistent doneness of the grilled burger, which is based on cooking time per side.
This is assuming you have a 1/2 inch to 3/4 inch thick hamburger patty, over medium heat.
The 5 6 7 rule for burgers suggests that you grill the burgers for 5 minutes per side for rare to medium rare, 6 minutes for medium and grill the burgers for 7 minutes for well done.
This helps to ensure that you get a nice juicy burger on the grill without needing a thermometer.
5 minutes of cooking per side when grilling the burgers, produces a burger that is rare to medium rare.
6 minutes of cooking per side produces a burger that is medium done.
And 7 minutes of cooking per side produces a burger on the grill that is well done.
So if you want your grilled burger to be rare to medium rare, you would grill the burgers for 5 minutes per side.
If you want your grilled burger to be medium done, you would grill your burger for 6 minutes per side.
And if you want your grilled burger to be done fully, then you would grill your burger for 7 minutes per side.
Also don't press down on the burgers when grilling them, to prevent drying the burgers out.
And the 5 6 7 rule for grilling burgers also works best on a grill that is preheated to 350 F to 400 F with 80/20 ground beef.
And some interpretations of the 5 6 7 rule, define it as 5 minutes on one side, 6 minutes on the other side and a 7 minute rest period for maximum juiciness.