I've been cooking on my BGE for almost a year now but I struggle with burgers. I've tried them at all temps, direct, raised direct, but still get major flare-ups due to the fat in the ground beef.
Any tips for successful burgers on the BGE?
Thanks for your help.
Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)