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@dracula
Very interesting article!
I actually did something pretty wild last night... (well, in burger cooking terms) - basing my method on a couple of articles on Serious eats (one on the Black Label burger at The Minetta Tavern, which i got the idea of butter from, and one other one, can't remember on what, re: seasoning).
Basically, I melted a small knob of butter, probably no more than 10g over a medium heat, and then Seasoned the Butter liberally with salt and pepper. At that point I slung in the burgers (which were seasoned with a little pepper, half a small onion, minced) into the pan, and left them cooking on a medium/high heat (not full blast as they were fairly thick.
The crust they developed was lush - and fortunately there is a bakery next to my house that sells Brioche Rolls, which they were placed in after 2 minutes or so resting...
Nothing groundbreaking, but much better than my usual throw them in a smoking cast iron pan job...