How long should I cook hamburgers on the grill to achieve that perfect combination of crisp exterior and juicy interior? Is there an optimal time frame that varies depending on the thickness of the patties or the specific temperature of the grill? What about different cooking preferences, such as rare, medium, or well-done? Should I be concerned about the ideal internal temperature to ensure food safety while also considering the texture and flavor profile that grilling imparts? What methods can I employ to monitor the cooking process effectively? Can the type of grill I use, whether charcoal or gas, influence the cooking duration? Are there any crucial tips or tricks that experienced grill masters employ to determine when the burgers are ready to flip and serve? Additionally, how might external conditions, such as altitude and ambient temperature, play a role in the cooking time? Is there a universal guideline, or does it require a certain degree of intuition and experience to master?