“Yep, multiple flips just dries it out.”
That makes no sense, why would it? Read the articles (OP and the serious eats that is linked) and you will see it is not true. If it cooks a third faster, you should lose a little less liquid. Just don’t press down on the burger when you flip - that’s a major sin.
Not sure I could explain the physics of it, I was trained as a 15 year old by Hardees when the burgers were charbroiled grilled by hand. At lunch rush, I could have 30 burgers going at once. These were frozen beef patties so that may have something to do with it. But like other have said, you would put them down and wait until the juice was flowing out one side, then flip them and wait till the other side was sweating.
Its probably sacrilege to a purist, but I prefer to start with the frozen patties. When I make my own from fresh ground beef, they tend to fall apart.