As others have said, probably depends on how you’re serving the burger. Straight with salt and pepper and maybe a little garnish I think you could go with a decent Cab. But if you pack your burgers like I do with tomatoes, avocado, mayo, that would be a waste. I decent, good acidity, peppery Zin as others have said would be good. Turley would do the trick: Rattlesnake Ridge, older Pesenti, Bedrock.
This would be where I come down on it, too. Cab or Bordeaux if you’re eating it like a steak, zin if you’re eating it like a dressed up hamburger.