Seasoning is so simple, but makes a big difference. Season your burgers with salt before cooking (use extra if grilling – a lot will fall off), then add black pepper after they come off the heat (so it doesn’t burn and become bitter).

Toast Buns
Of course toasting burger buns gives them a crisp texture and a toasted flavor, it also makes them less likely to get soggy.

Attractive Grill Marks
Crossed-grill marks are an iconic presentation that people love. If you want them on your burgers, when you estimate the bottom side is half-way done, lift each burger off the grill, rotate it halfway (without flipping) and put it back down.

Cook until that side is completely cooked, then flip. Repeat with the other side, and serve with the best looking side up.

This same trick can be used with steaks, other meats, vegetables, etc.

Don’t Overcook Them
The USDA recommends that all burgers be cooked to an internal temperature of 160 degrees for safety – “well done.”

Whether you choose to cook them less than that (and possibly incur risk of food borne illness) is a personal choice, but you certainly don’t have to cook them further. Doing so will dry them out, so regulate your heat to cook them all the way through without charring the outside.