A better burger.

I love burgers. Yeah, I know you probably do to, but I really love hamburgers. Like women, burgers come in all shapes and sizes and I like them all equally, though some are more equal than others.

West Coast style burgers (a la Red Mill) will do in a pinch, but I'd give a kidney for a bacon cheese Whataburger, and I would most certainly do unspeakable things for a double double from In-N-Out.  I like burgers with fried eggs (of many avian species),  green chilies, peanut butter, onions of any persuasion, meat (bacon, ham, salami, etc etc etc), pickles in any guise, ripe tomatoes, and I'm not a bigot where condiments are concerned.  I even like burgers that aren't really burgers in the classic sense. Lamb, chicken, all manner of fish, pork, mushrooms, eggplant, et alia, all make for excellent burgers. 

I like thin patties fried up on the griddle, fat, juicy, and obscenely rare patties from reputable joints, and burnt hockey-pucks from the backyard grill. And don't get me started on cheese! The possibilities are endless, which is what makes the humble hamburger such an amazing thing to behold.

Glutamate for teh win.

I love glutamate. From fish sauce, to anchovies, to MSG, glutamate is the tastiest amino acid ever. I add glutamates, in some form, to pretty much everything these days and because my wife doesn't really care for anchovies (she humors me sometimes), my glutamate delivery mechanism of choice in most cases is fish sauce.

Good quality fish sauce, like Tiparos, is a ridiculously easy way to add tons of flavor to sauces, soup, stews, braises, and savory dishes of any kind. Fish sauce adds a wonderful depth of savoriness (umami!!) to whatever you add it to, and as long as you don't over do it (whatever that means), there's no trace of fishiness at all.