-- I actually did get around to making those "Official Christine Burgers." But so much for the pics, as it doesn't appear that Christine is around. I can tell you that I was aiming at something of a "restauraunt" style, a deluxe version-- something more like one might find at a good diner or a sit-down restaurant.
It actually turned out to be something of an experiment... In both situations, I used 1/2 pound ground 80/20 chuck. In the first round, I went with one massive patty. Although pretty good, it wasn't quite as "drippy" as that to which I am accustomed to making. The second round, however, I opted for two thinner patties, and that yielded the drippiness I desired. Oh dear, them was juicy!!! Moreover, with all the toppings, it made for quite the tower.
I've also concluded that a smoked, indirect grilled paddy yields better results than a direct chargrilled experience! There is something about that particular quality that I, for myself, really favors, which is saying something, because you know what a char lover I am.