The Great American Hamburger and Cheeseburger

What makes a burger great? Let us count the ways. The meat must be flavorful, the fat content sufficient but moderate, and the seasoning apparent but not overt. The patty has to hold together but not be compacted. The bun should be soft enough so that it does not require greater biting pressure than the contents it holds, but not so fluffy that it soaks up burger juices like a sponge. The cut surface of the bun must be toasted, and the garnishes should be kept simple: The cheese barely melt