I made it myself at home with Beef Tartare, sizzled in a good amount of self made garlic olive oil. I know, olive oil has a low burning point, but meat fried in it tastes better.
I topped it with a slice of swiss cheese (melted, of course). The beef rested on an bed of mushrooms which were also fried in a small amount of garlic oil and "spruced up" with a dash of good soy sauce. This burger was complete with the obligatory layers of thinly sliced raw shallots and lettuce.
All of that between a toasted bun. This super-burger was accompanied by self-made English chips, not fries, because they retain more of the flavor of the potato than fries do and are both crunchy and soft to boot. Yummy!