How was this burger cooked?

Originally Posted by T.G

Juicy in beef is often thought of along the lines of water, but water isn't exactly known for it's flavor, so if it tasted good, it's fat. A high fat content in the meat will do that - keep it moist and then when you bite into it, the juices flow. 75%-79% lean ground beef will gush when packed and cooked on a griddle like that. Flavor could also have been made more "beefy" by using ground chuck rather than ground "beef" (could be anything - trimmings usually) or even seriously amped up by using ground brisket.

The last time I bought tri-tip in bulk I had the butcher put one of the roasts along with fat trimmings from the others through the grinder twice for me. The butcher said it was about 20% fat, but it looked closer to 30%. Each patty, including the well done ones oozed with juices at about the same thickness as yours, leaving a puddle in their wake. They were awesome. It's all about the fat.

Oh, I grilled them. LOTS of fat, and loosely packed.