In NYC there are actually quite a few burger spots that would be good models to emulate.. i think this article is paying homage to that trend.
The Serious Eats article (linked to by Yahoo in their article) has some great tips. I had started grinding my own blend with decent results but had always seasoned my grind before I researched a bit more. The tip about not salting until just before cooking is the best advice I think people can take if they really want a juicy, beefy burger. Sometimes I will do a more “meat-loaf” style burger and mix in some things to the grind, but for pure unadulterated burger deliciousness, I handle as little as possible and season the exterior just before cooking.