Completely incorrect.
Not talking about the part where you say its not impressive to you. That's your opinion but most everything else you say is wrong, except for the high quality meat.

1- no marrow mixed in. That's called clarified butter.
2- some random bun? Apparently this was a big focus when making this burger. I don't think this constitutes random-

Once the beef blend was determined, the focus shifted to the supporting ingredients. "We originally wanted to try a potato rolls," says Nasr, but after consulting with head baker Paula Oland of Balthazar Bakery they decided that the Black Label needed a custom bun. "We have one of the top bakeries in America and we would foolish to not use it," states Nasr. The result of the collaboration was a brioche with a dark tan crust studded with sesame seeds—they add a pleasing "nuttiness," notes Nasr—with a creamy, eggy interior not unlike challah bread. The bun is about as sweet as a potato roll—in other words, far less cloying than most brioche. It also has far more salt and butter than normal—the bottom of the roll is greasy like a croissant. It is baked a day in advance so the bun can harden slightly overnight, allowing it to become more robust. It is then cut ahead of time to allow the open face to become slightly stale and better stand up to the torrents of juice that the Black Label patty gushes.

3-some onions-

The onions remain on the burger. While I don't usually order my burgers with cooked onions, the ones here—adhering as they do to classic technique (they could easily be the basis for the French onion soup at Balthazar)—are quite special and are far more involved that your average fried onion. They are sautéed ahead of time to the point where they just begin to caramelize but still retain a bit of snap.

4- No I do not work for them. I am a big fan of the BL Burger there tho.

http://aht.seriouseats.com/archives/..._burger_1.html

Very curious to see what you think an impressive, balanced burger is.