I would think it's a personal texture preference, although the garlic might be best served, flavor-wise, with just a quick saute in either case.
Some people think that the point of a modern hamburger is the enhanced flavor of the beef, and not to cover it up with a lot of other strong flavors, such as lots of garlic or ginger. Others go the route that the beef is a neutral pallet upon which to show off flavor combinations, or even to hide the fact that the beef might be a little "off" and mask its favor. I suppose it might come down to the quality of the beef you're using as to which approach you would use.
"Food is our common ground, a universal experience." - James Beard