From what I have read, and from personal experience.... burgers should be cooked on a griddle/flat top etc.... from watching great cooks make $25-$50 burgers, I tried using their technique..... I had a "tube" of 80-20 chuck... refrigerated, cold.... leaving it in the tube, I sliced it into 1" thick patties... about 3/4# each... gently removed the plastic "tube" from the patties... I had my griddle on the stove top with the gas burners on low/med-low so the griddle was about 225...... oiled the griddle with peanut oil... I hate olive oil... gently set them on the griddle and waited about 10 minutes.... gently turned then seasoned the cooked side with Montreal Steak seasoning.... covered the patties and griddle with a tent of foil and waited another 10 ish minutes... turned off the heat and let them rest to coagulate the fats etc... about 10 minutes.... they were the best burgers I have had.... the spaces between the grinds of meat were filled with juice... the meat was and had not been compacted or fussed with in any way... perfectly cooked and juicy were the results... no fillers, no eggs.... just beef flavor...
It's practically impossible to cook a juicy burger on a wire rack over coals or heat of any kind as the juice / fat just drips and runs out of it...
Anywho.... I did this once.... last week.... and it's going to be attempted again, soon...
My thoughts are to grind my own fresh chuck and add seasonings and spices to the meat BEFORE grinding... gently pack the meat into patty shapes, maybe using some sort of ring sitting on waxed paper... freeze if necessary on a sheet pan..... save for that special occasion.... like a midnight snack... with griddled onions and griddled asparagus... maybe some shrooms...
Well I'm hungry now.... I've got some home made turkey soup on the stove...