Ever since I started making the cheese skirt on my burgers, I only fry them now. Put my cast iron skillet on the grill and get it nice and hot. Drop on the patty, a little S&P and let it get a great crust on it, flip and add the cheese. By the time the cheese is nice and melty and crispy the burger is done.
Did someone say Bacon?
18.5" Weber Smokey Mountain Cooker.
Black Thermopen <- the colour of speed!