I'm a pretty good griller (gas barbeque). I can turn out perfect steaks, fish, duck breasts, and even an entire leg of pork. The one thing that eludes me is the simple burger. Even with lean beef, I get constant flare-ups and greasy black smoke. What's the trick to grilling the perfect burger? (fresh meat, hand pressed, not a recipe question)
Edit: Definition of a perfect burger
- Cooked through with just a suggestion of pink in the center.
- Juicy on the inside - Your bun should soak up lots of beefy goodness after it's been bitten