There are lots of ways to flavor a great burger on the grill. The most important thing is to keep it moist. As far as flavor is concerned I start with organic beef, not too lean, and mix with fresh ground sausage, salt, pepper, garlic powder, finely chopped onions and assorted colored peppers (mostly for aesthetics), 1 egg per pound of meat and shredded smoked gouda cheese. I form my patties with a burger stuffer. This ensures a perfectly rounded burger. When the burgers are finished, they should equal the thickness of the top half of the bun. The toppings are variable but lettuce and tomatoes are standard. Condiments should include 13 Pitmasters BBQ Sauce.