Burgers have gone WAY up in the states outside of the big chains. At some place I worked at a while back, they had a $14 burger made with with 8oz of standard 80/20 beef. They made it between two grilled cheese sandwiches with more cheese on the burger and plenty of bacon. It was a lot of food. If you go to a Buffalo Wild Wings, they're charging about $10 for a burger that comes in frozen and could be a year old. If you see scalloped edges on a burger, it was frozen.
I prefer the 2oz sliders nowadays. They cook faster and are moister than big burgers and you can split the order easier so you can have wings and other items as well. You usually get four to an order.
The technique I used to cook burgers is to start them on the grill, do a quarter turn a couple minutes in and then flip it when blood starts coming out of the top. Then when the blood starts coming out of the burger again, it's a perfect MED-RARE. When it starts to bleed clear, it's MED, slows bleeding MED WELL and stops bleeding, WELL. Don't press the burger once it's on the grill. For MW-Well, we'd press the burgers out first so they'd cook faster.
