Kamado Hamburgers

I cook on a Primo XL and typically cook with the firebox divider in-place. For beef I use cherry, oak, hickory or pecan and put the burgers on the half of the XL away from the fire at between 200-225 for 10-15 minutes, then take them off and ramp the fire to 400-500 and sear both sides twice, depends on how thick you make the burgers. This method is called a reverse sear and works great with thick steaks, but you would need to get the temp up to 500-600 after the initial low temp start and I typically do steaks for ~ 20 minutes at the low heat.

If you want really juicy burgers try adding ground sausage to the hamburger meat, up to 20%-50% of the burger, that is good stuff but heart attack waiting to happen.