[Telepathic Intruder]

...giving the patty the perfect char but keeping in all the juices.

more precisely, all of the fat, which is really the part of the meat that your body considers food, and has most of the flavor. It's actually a little tricky to cook meat to perfection while retaining most of the fat. Cook it too long or at too high a temperature, and it melts in the pan instead of your mouth.

[txhurl]

It’s actually a little tricky to cook meat to perfection while retaining most of the fat.

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What I do is mash and rub in one scrambled raw egg for every couple pounds of burger. The egg cooks, trapping the fat throughout the meat.

[Jeff Chandler]

It's actually a little tricky to cook meat to perfection while retaining most of the fat.

Thin burgers are the hardest. Thick burgers are easier. At home you can cook them low and slow and use a digital meat thermometer.

Burger house cooks are able to cook burgers consistently because of the repetition. A machine could do it even more precisely.