@ TheCookie – I’m too old to remember anything that happened less than twenty years ago, which apparently includes this entire thread … but I can tell you that it’s been an awfully long time since I cooked my last burger. Too many perfectly adequate (or better, or MUCH better) burgers to be had around Pasadena, and I can allow myself maybe two a month. However, I will say that flat-grilled always beats flame-grilled in my books, so if I wanted to cook one I would fire up my baby Weber and then put one of my iron skillets on it, because my exhaust fan doesn’t work anymore.
As for “too fat to pan-fry”, all I can say is that James Beard always recommended high-fat meat because cooking causes the meat to lose fat first, then moisture, and the more fat there is to lose the less moisture will be lost. I hope that’s clear enough. I once tried to make a low-fat bratwurst, and it came out tasting like pork-and-mace-flavored balsa wood, which belatedly reminded me of Beard’s warning. So I have never bought ground beef leaner that 80%, 70 if I can get it.