Serious Eats - seriouseats.com

I've often overlooked the burger choices at high quality BBQ joints simply because the traditional pork BBQ or brisket there is so good. But it stands to reason that such an outfit has considerable meat knowledge that will be put to good use when grilling a burger.

Pattyplus,
If you think adding cream to the meat results in a Stroganoff flavor, surely you've noticed that adding the strongly flavored veggies and sauces you cite (bleu cheese, chopped olives, BBQ or steak sauce, or catsup-worstershire) results in meatloaf, not a burger.

Bread labeled 'whole grain' steps on the flavor of whatever is between the bread or buns. Most supermarket 'whole grain' bakery items are not truly whole grain (as opposed to those heavy German loaves) and with only slight increases in nutritional value. But pursuing nutrition over flavor leads to a land far from the the joys of hamburgerdom.

I'd rather not see such clutter on this otherwise fine web site.
Keep the purist focus on actual burgers. Collectibles and fuzzy items should be left to Ebay and yard sales.