I think he has one point, the best burgers are made in an iron skillet.
Heat the skillet up, throw patties in. Black pepper and Goya adobo seasoning, in moderation. Cook it ‘til it’s DONE on one side.
Flip it, then immediately administer cheddar cheese to the previously cooked side.
Cook it ‘til the cheese is all melty and then that’s when it’s done on both sides. Sliced FRESH jalapenos are optional.
No ketchup or other disgusting condiments. Not at my house. That’s how we do them.
That said, I can’t trust anyone who advocates for lab-grown ersatz meat.