"Something I usually don't share--I make really great burgers, but my secret is I don't do much to them. I use a good quality ground chuck with 20% fat and I keep the meat very cold and handle it as little as possible and don't salt it except for the outside right before cooking, and I make a divot in the middle to keep the patty from swelling. Perfect, juice burgers every time, very little work."
I was about to comment the same thing!
You just did.
Aside from that, it causes migraines, has been linked to sudden cardiac arrest in athletes, and contributes to infertility in males (it collects in the testicles).
There is a MSG institute (why is there an MSG institute? does any other food additive have an institute). Must be a PR and lobbying machine, kind of like big tobacco had to say smoking doesn't cause any problems.