Serious Eats - seriouseats.com

Applaud the concept but, unless you have complete knowledge of the ground beef and how it was processed, came from, etc. and great faith in the butcher who processed it - these days it's just too risky to not cook the center to 160F to ensure the "nasty" bacteria are dead.

But too long on the pan or grill and the burger can dry out.

One way to kinda overcome this is to cool the burger patty down to the point of just freezing. Season with salt n pepper and into a hot pan or hot grill grates, sear and flip, sear and remove to a holding tray to finish off of direct heat and hit the magic 160F degrees. The meat does indeed turn from red to gray at about 150F degrees, but the moisture remains and the crust is tasty.

With steaks, etc. you want the meat to warm a bit prior to cooking to achieve a good even cook and then seared on the outside and rare on the inside is safe and tasty. With burgers it's just the opposite. The moisture in the meat will move about when heated and because the ground meat has more space for it to move - it heats up and moves to the top where it wicks away from hot air in the pan or grates. Chilling the meat to almost freezing in the center - ensure that you will quickly sear the outside but the inside won't start to cook, then flip and sear and remove to a warming area that will bring the meat up to the correct temp and minimize moisture loss. A burger cooked this way is moist, tasty and safe.

Breast of lamb, marinated in garlic - olive oil - herbs like rosemary or thyme - grilled quickly over hot coals by placing the meat directly on the fire, no grate...rested and sliced very thin, served on a flat bread with slices of peppers that have been grilled and marinated in oil after. Maybe some goat cheese as well.

BEST source of all things mustard is: Mt. Horeb Mustard Museum. http://www.mustardmuseum.com/

Also home to the infamous degree in mustard for the esteemed "Poupon U"

While this is a bit silly - I've been recommending to my readers the "Grilling by the Numbers" method for several years now. Similar to how a short-order cook organizes the griddle - by setting up your grates according to cooking temperatures (HIGH-Medium-Low or indirect) the home griller doesn't have to memorize what that 'steak for aunt florence who likes it well done' looks like.

Start cooking on one side of the meat in the searing or hottest section and with each turn move it to where it needs to go go to achieve the final product. Where it is on the grill tells you what to do with it next and how far along it is.