I am going to try and commit to taking more appetizing photographs of the burgers I eat. It can be tough in a dark restaurant, but heck, you deserve nothing less.
To give you an idea, I revisited 5 Star Burgers in Southglenn today for lunch. Got my staple: green chile cheeseburger. Pepperjack cheese, chopped green chilis, green chili mayo, on a brioche. Easily the juiciest burger you'll find in south Denver, so AS SOON as it arrives at your table, throw the lettuce between the patty and bottom bun. It'll act as a barrier, and you'll be glad you did it. Today's burger was a tad under salted and closer to medium than medium rare, but they were training one of their friendly managers on the grill, so I forgave them! Also learned an interesting fact. They have a flat top griddle AND an open flame grill. The patties see a bit of both surfaces before making it to your table. Interesting!
Side note: don't overlook the value of a restaurant that trains it's management on the grill. THIS IS KEY! To run a good burger joint, you have to indoctrinate your staff (managers included) with the elements of creating a great burger.
My buddy got the excellent lamb burger. (That's the pic with the cucumbers in it). Without further ado: