If you're cooking burgers directly on the grill, you're doing it wrong

"Choose good meat from a trusted source. Whether using beef, turkey or lamb, ideally the meat is grass-fed with enough fat to keep it moist and flavorful. Look for a ratio between 80% to 85% lean meat to 20% to 15% fat. If you're cooking with turkey, ground dark meat has more flavor and is moister than white meat. Keep it cold. Be sure to keep the meat in the refrigerator until you're ready to cook it."

"Use a light touch when forming the patties. Be gentle if you're seasoning the meat before shaping it into a loose patty. After they're formed, sprinkle a little coarse salt and freshly ground black pepper on both sides of the patty to create a firm crust. Always, always, always cook the burgers on a heavy cast-iron skillet or griddle. Don't place patties directly on the grill."

Select meat with sufficient fat (about 80–85% lean, 15–20% fat) and prefer dark ground turkey for moisture and flavor. Keep meat refrigerated until cooking so fat stays solid when it hits the pan. Handle meat gently when shaping loose patties and season with coarse salt and freshly ground black pepper to form a crust. Cook burgers on a heavy cast-iron skillet or griddle so rendered fat pools around patties, preventing flare-ups. Start on medium-hot with a pat of butter. Press burgers with a heavy spatula to create a crust, flip after about three minutes, and add cheese to melt evenly.

Read at Boston Herald