BURGER SEARING

Unknown

Well I really enjoy my burgers doing the high temp sear. My question is I have done only max 4 at a time. Lots of flame etc. What is the secret to say doing 10-12 at once. In order to keep from burning the deck down and searing my arm as well. I really love the juiciness that high temp allows here. What is the secret of turning device method etc. Really appreciate some quick answers here.
THANKS !!!!

Smokey

RON,[p]I think fat content in burgers is one issue. Have you tried buffalo or bison burgers. The meat is very lean and you may get fewer flames.[p]I thin it's a catch 22. Fat gives flavor, but also results in more flare-ups.[p]Smokey

JSlot

I gave up high-temp burgers a long time ago. I prefer 1" or thicker burgers cooked at 350° for 15 mins a side. They come out perfect every time without any worry about flare-ups. If you are dead-set on the high-temp thing, Walmart has an ultra-lean ground beef in the case, something like 98/2, I think. Virtually no fat so no flareups. You just have to add a lot of seasoning for flavor. [p]Jim

Pakak

This is exactly how I do them. I'd add that I use 80/20 hamburger. No it's not the best, so far as leanness, but if you really want that juicy taste ... well, that's the fat that contributes that.