I can't master the simplest of cooks!!! Hamburgers grilled direct! What am I doing wrong?

i dont do very many burgers on the egg, and to be honest when I did them last, I did them indirect and then a sear after, I thought they turned out great, raised drip pan, no flare ups, no mess, no burnt smoke. Maybe not the correct way to bbq burgers, but on the egg i will probably keep doing them this way. I dont even sear them if we want cheese on them. 

I don't really have a problem with flare ups exactly.  I usually cook raised direct or I just don't put too much lump in.  Cook around 400 and keep the dome shut as much as possible (flip quickly) and the flare ups aren't too bad. 

I think anytime you go direct you will have fat/dripping hitting the burning lump and burning.  If I have a load of burgers on the egg it is pouring out smoke.  However we usually love the end result.  I can definitely taste the "back yard burger" flavor but I kind of like it.    

If you want to cut down on the burning fat, I think a reverse sear like @AlbertaEgger mentioned would work fine and definitely cut down on some of the burning fat.  The fat collected in the drip pan wouldn't be burning and then you could give them a quick sear on the grid or a cast iron griddle or skillet.  

I stopped doing burgers on the egg, just not worth the hassle to me.  I use CI on the gasser's side burner ro preheat the CI and dear one side, then flip and onto the gasser indirect at 350-375 until an IT of 155-160.  I can also do this method on the stove if the weather isn't cooperating.

On the egg, I'd probably go with @hendersonTRKing's suggestion, indirect in CI. And I'd let the CI preheat for probably 30-35 minutes before cooking.

Get in and get out.   An open lid is not your friend. If you do thicket burgers try reverse sear. If they are thinner flip quick or pull the grate, flip, and then put them back in.  Even put the cheese on after you pull them out.  

Acn said:

I stopped doing burgers on the egg, just not worth the hassle to me.  I use CI on the gasser's side burner ro preheat the CI and dear one side, then flip and onto the gasser indirect at 350-375 until an IT of 155-160.  I can also do this method on the stove if the weather isn't cooperating.

On the egg, I'd probably go with @hendersonTRKing's suggestion, indirect in CI. And I'd let the CI preheat for probably 30-35 minutes before cooking.

lame

I've followed the approach listed in the link below for burgers on the egg and it's always turned out great results - no flare ups or burnt taste... Essentially you just grill them around 450-500 for 4-5 mins each side with the lid open and then shut everything down and let it 'dwell' until they reach the internal doneness you are looking for. Just make sure to either keep a small air gap on the vent or open the daisy wheel just before you pull them off to avoid the risk of any backdraft... Never happened to me but better to be on the safe side!

http://iamjoshbrown.com/big-green-egg-all-american-burger/

I also like using my Portable Kitchen Grill for cooking burgers because you can place the coals on one end and use the other for indirect.
Its made out of heavy cast aluminum and the design has been around since the 1950's. PK also has fanatical customer support like BGE.
The PK makes a great addition to the BGE setup. 
http://www.pkgrills.com/

THEBuckeye said:

450 4 -5 minutes a side - direct

That said, I've been cooking burgers with raised direct lately. 450 4-5 minutes a side.

NEVER fails (on a large)

Ditto. I have found direct at lower temps works great (and lid closed). 

I have struggled with consistent burger cooks myself until recently. One time they would come out fantastic and the next time they would come out mediocre at best. 

My favorite way to make a burger is on the Mini - This is a recent discovery and they are requested multiple nights per week now. 

• Hand-shaped 1/4 pound burgers 1/2" thick and seasoned with Montreal. 
• Start the mini wide open. 
• Stir the coals to get the red hot ones on top. 
• Sear at 650+ for 2 1/2 to 3 minutes per side. 
• Slice of cheese for the last 15-20 seconds and put them on a buttered and toasted white bun. No condiments needed.

Glad I'm not alone as I have always struggled with burgers. This past weekend though I went raised direct and dropped the temp to about 400 and didn't have near the issues with the flare-ups and they turned out as good as ever.  I think I cooked them a little too long - internal temp of 160. What temp do you guys pull your burgers at?  Seems like 150-155 would be a nice medium burger. 

I only do beer can bacon burgers now. 300 degrees for 1 hour indirect, AWESOME! fillings of your choice. 158 IT on the meat.

Never had a problem with burgers?  I cook them all the time to perfection on my LBGE.  Usually make the patties a fat 1/4lb but never more than 1/3lb.  Salt and pepper or Red Robin brand spice mix for a shortcut.  Key is putting the large indent in center of patty.  Grill direct at about 375-400 flipping once after 4-5 mins(depending on temp).  Cook to 160F using an accurate thermometer(I prefer a Thermapen)  Best burgers ever!  Very consistent.

I saw , I think in a ceramic shop where you can order a device that fits the egg fire box an divides the lump so basically you'll be burningon one side of the egg and cooking on the other.Sort of direct but not direct.
The best advice is from fellows before me, lower your temp to 400. Good luck.

Raised direct for this kid -  400 and keep lid down as much as possible. Always seems to work for me. I find I'm too lazy to use the cast iron.....save it for sliders and steaks. 

YEMTrey - you aren't pressing down on the burgers while they are cooking, are you?   I've never had any problems with burgers.  I don't pay much attention to temperature or grid height.  Although I usually cook on the regular height and maybe 400-450.  I think?   I just put them on and move them around to optimal positions as they cook.  Maybe moving away from flare ups after they have stopped dripping.  Or to a cooler spot if they seem to be charred yet not finished internally.