How to prevent fat splashes when I fry a burger? The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up afterwards.

So I grill burgers using my oven grill, but I think the temperature of my oven grill isn't high enough even at full gas. If I cook burgers long enough to get the outsides nice and caramelised then they are too cooked inside and have gone a bit dry. Even preheating the grill for an extended period doesn't help much. Grilling outside on a barbeque works and doesn't mess up my kitchen but it isn't a practical everyday solution.

So my question is how to cook a perfect burger in my kitchen without making a mess? I'm open to all suggestions, though obviously I already have some ideas and top of the list is to use a George Foreman grill or something similar. Do George Foreman grills get hot enough to cook burgers nice and brown without them going dry?
To make a perfect burger in the kitchen, a hot cast-iron skillet is your best friend.

To keep from making a mess, use one of these:



That's a splatter screen. It allows air to move freely, but keeps grease in the pan and off of your walls.

EDIT: In comments, Cindy Askew recommended the above plus using the cheapest available aluminum foil to protect surrounding areas from the grease and noted that the aluminum foil used in that way can continue to be useful as a disposable spoon/utensil rest. In a sense, this answer being accepted encompasses that comment as a part of this answer.