The cook was a 70-year-old man who recently had both hips replaced. He was standing at the grill over his walker. He ran a smoked barbecue joint out of a metal building for the last 25 years. I asked him what his secret was and he said "1/2 lb. apiece. Grill them fast to medium rare, flipping them once. Don't put anything on or in them until they get to the table and take big bites."
I ate 3 of them.
Beef was fresh generic 85% lean.
I am Pavlov's dog.
Unexpected places often surprise you. Years ago on a business trip we used the company cafeteria where the menu had “Super Burger” and “Super Burger With”. I asked what the difference was and the cook said “With” means I don’t take out all the juice and grease. We each ordered a “With”... one of the best I’ve ever had.
Yep, medium rare is the only way on burgers, and the more fat, the better; healthier, and tastier.
In-N-Out burns their way too lean buggers to death, making the carcinogen special they sell, and mustard and ketchup do not belong on burgers. (They’re for hotdogs)