pub style burgers are our favorite on the grill.
home ground chuck blend, 5 oz patties, lightly salted, seared on the CI grate with VERY high heat, around 1 min per side, then moved to indirect to finish up on the warm-through, target temp of 135-140F. served on a tasted ciabatta or other firm foundation, along with homemade sauce (ketchup, mustard, mayo, chopped sweet pickles, gran onion and garlic and a dash of paprika), raw thin red onions, tomatoes, shredded lettuce, cheese optional, and a very cold beer.
some people at home add bacon, sauteed mushroom and onions and some will change the sauce to spicy barbecue, buffalo sauce, blue cheese dressing and we always have grilled jalapenos around.
if it's a smash burger, we make them In N Out style with some thin cut fries a the side. as the wife and i get older. the less greasy/heavy burgers are preferred. i've even gone so far as to make shawarma burgers with ground chicken and added Mediterranean flavors on a burger.
and instead of burgers, i've started cooking steak sandwiches; Flap steak with SPG dry brined then oiled (30 mins), fired on direct VERY hot coals to develop sear and char and then moved to indirect to finish, 135F target done temp. rest for 10 mins then slice against the grain and pile onto a baguette that's toasted with EVOO, and then rub in some mashed roasted garlic, roasted red peppers, arugula, some sambal sauce onto the bread and serve with beer or wine. did this last night (no beer or wine) and personally, this is much better than a burger, for dinner, IMO.