Barbreque and grilling season is almost here. How can I ensure my backyard burgers will be juicy by the time I bring a platter full of them back in to the kitchen table? Traditionally, they are tasty but dry. More heat? Less time on the grill? Don't buy such a lean product? Hints, "rules of thumb," and techniques to keep in mind for the season are welcome! I love a "medium rare" juicy burger when I can find a restaurant that dares to cook them up that way, but for the hundreds of times flipping the bad boys in our grill, my results at home come up lacking. Thanks to all.