It's a rule in many kitchens I've been in to only flip once, because you don't want to lose the juices from the fat.
Is there something specific that you feel they failed to do correctly in their process?
Flipping your burger less doesn't help. Yes, the salt level is correct. Yes, putting the grinder in the freezer is a good idea. Stop assuming you know more than experts without conducting studies your self, you arrogant people.
Surely not here - on Hacker News? I'm shocked! Shocked!
Whether it's a mushroom/egg/tomato, coleslaw on the side, ketchup, tzatziki (lamb burger) or something else, most burgers will have juices enough to not make them dry.
You also might not want to eat 100% of the rendered fat from a burger. Some fat is good, but it's still a very high-calorie substance.