How long should I truly cook a burger on the grill to achieve that ideal balance of flavor and texture? Is it sufficient to merely trust the timer, or should I consider the thickness of the patty, the grill’s temperature, and even the type of meat used? When contemplating the grilling process, one must ponder if the meat is ground beef, turkey, or perhaps even a plant-based alternative, as each may demand a distinct approach to cooking time. Moreover, what about the desired doneness? Are we aiming for a succulent medium-rare, where the center remains pink and juicy, or perhaps a more cautious well-done finish, ensuring food safety while sacrificing some tenderness? Additionally, could there be variations in cooking time based on external factors like weather conditions or the grill’s design? All these considerations intertwine—what is the definitive answer to perfecting burger cookery?