My usual routine for grilling burgers is using very thick patty's, say inch and a half to inch and three qtr. I seared both sides @ 600 for 6 minutes, Then I put my cheese on and dwelled for 15 minutes. Burgers come out great everytime. ( I got the recipe either in here or in the recipe section) Tonight I am cooking burgers for my Dad's B-Day party and the burgers Mom has prepped are only about a half to maybe three qtr inch thick. What adustment do I need to make on my sear and dwell time? Thanks in advance, you guys are great.