Hamburgers

Unknown

I am fairly new Egg user. Can you give me some tips on cooking a good juicy hamburger. I know that seems simple, but mine seems to be dry. About how long does it take. I suppose I am just use to a gas grill.
Thanks

TRex

cad,[p]First of all, buy ground beef that is at least 18% fat (I think this is ground chuck). Work the meat gently into 3/4" - 1" thick patties, but don't overwork the meat (you should leave a lot of the "grain" of the meat grinder in the patties). Season the patties well on both sides with salt and pepper (or Dizzy Cow Lick Rub if you have some), and give 'em a splash of Worchestshire. Now, before you take them to the grill, put them in the fridge for about 10 minutes. Then helps them stay together. Get your Egg to about 550 F, rub some olive oil on the grid to keep the burgers from sticking, throw some hickory chunks in the mix if you like a little kick in flavor, and then throw the burgers on for about 5 minutes a side, or, for rare, flip them when the juice sweating out the top of the patties is red, or, for medium, flip them when the juice sweating out the top is pink.[p]Good luck!