Something I never knew until a couple years ago that startled me...meat should always be at room temperature before you put it on the grill.  Leave it out from 30 to 60 minutes.  (ya learn something new everyday!)  Make sure the grill is HOT.  Ultra hot really.  That way you sear the food and seal in all those juices.  Try  not to turn the food over more than once.  Depending on thickness, a good sized burger needs about 4-5 minutes PER side.  That's it.  Don't keep turning it. We use a meat thermometer now for all grilling.  I like it better than cutting into the meat.  Once you hit "your temp" for whatever you're grilling, remove it because it will continue to cook for about 5 minutes.

And then the sauce.  Got to have some secret home made concoction of 'stuff' from the cabinet! I've attached some pics of me grillin' up some ribs...I L O V E ribs on the grill! YUM!