Temperature-wise, it does.

I'd still rather eat a brick. Carl's Jr. continues to insist on using very un-marbled top sirloin and then they cook it to death, with it ending up extremely dry usually. At one point I think they must have experimented with using Gelatin to hold more of the moisture in the meat. It tasted like meat Jell-O.

Ugh...

Not necessarily, if you look at it from the perspective of a meat's internal temperatures.

"For their next model Momentum Machines plans on ... giving it gourmet cooking abilities that seasoned chefs use such as charring the burger while retaining its juiciness."