Some 40 years ago or so, the Federal Government (or somebody official) determined that the best way to cook a burger was to turn up the heat, cook the burger (unsalted, unpeppered) on one side until the brown extended up about 1/2 of the thickness of the burger.
Then flip the burger over, turn down the heat significantly, S&P the browned side of the burger and let it basically like "simmer" until done.
Also, the dill pickles and catsup should go on the underside of the top part of the bun, and the mustard and onions should be on the lower bun.
A tavern near where I grew up, followed this technique on their flat top and they were remarkable burgers, although they did add an extra touch by putting sweet relish on top with the dill pickle slices, and used coarse German mustard instead of yellow mustard. At $0.25 each, we kids bought plenty of them, sometimes bags full for our family's dinner.