With real meat, it's pretty hard to mess up a burger; if it's anywhere from medium rare to medium well, it's still going to be a pretty tasty burger I must hav

With real meat, it's pretty hard to mess up a burger; if it's anywhere from medium rare to medium well, it's still going to be a pretty tasty burger I must have high burger standards. One of the reasons I don't cook them often is all the work it takes to make sure they turn out well. Right thickness, right meat, narrow temperature range, cast iron... most home made burgers, including backyard grilled, are so dry & bland you can't eat them without lots of ketchup/mustard/BBQ.