Alton Brown can cook his burgers medium rare if he likes, but I cook mine to 165F (using a digital instant-read thermometer pen, stopping just below 165 to allow for carry over.) That’s because I don’t want to risk getting sick.
But won’t it be tough and dry at that temp? you may ask. Not if you make sure the fat content of the ground beef is between 20% and 30%.
Alton formed his burgers correctly, gently without packing. that allows air pockets for the juices to hide. As Bobby Flay tells his cooks: form a patty then leave it alone.
I don’t put my salt inside the beef. I salt and pepper the outside before cooking, but that’s my preference. I agree with Alton that good beef needs no interior enhancement with spices or egg or breading. That would be meatloaf.
One more thing. Alton left out an important step: the thumb. If you press your thumb down a bit in the center of the burger before you grill it, it won’t puff up in in the center but will stay flat.
My favorite way to eat it: grilled over charcoal and served without buns, topped off with regular cottage cheese (not low fat!). Not exactly kosher, I know.