I'm a relatively newcomer to the BGE, as I've only had my large egg for just over 3 weeks now. I've cooked approximately 20 times on it mostly successful, but some less-than-successful times, too. My question is this: what is the secret to making great hamburgers? Is there a thickness range to stay in? I had some beautiful looking handmade patties approx. 1" thick recently and used the cast iron grate for the classic grill marks, right? Wrong. I ended up with burgers that shrunk to roughly half their original size but yet puffed up in thickness(?) and for the most part were way overdone on the outside before the inside. They were edible, but nonetheless a huge dissapointment. I had the temp approx. 550 degrees as per the cooking video on the BGE website. Flipped after about 5-7 min. and continued for 5-7 min. on the other side. Any help or suggestions would be appreciated!