Don't get me wrong, I love a juicy burger.
But once, after my friend did the cooking, they were totally dark-brown, Maillard-to-the-extreme discs of beef, smashed and cobbled at the side, totally well done (she pressed the edges to "make it bigger").
I loved it. Thin, salty and beefy, it was probably a third of an inch and completely crusted. She's better with woks.
I know, it goes against all the juicy burger press... some might not even call it a burger!
Anything you prefer against convention?