Every time that I've tried grilling burgers I've had to deal with flare ups. I read articles on using indirect heat or closing the lid so the fire goes out by itself but neither really worked for me. With the indirect heat, the burgers seem to be cooking too slowly and with closing the lid, by the time I open it again the burgers seem burnt.
Some people told me to freeze the patties the night before but I would like to know if there's any other way. Am I simply doing indirect heat the wrong way (putting the charcoal on one side of the grill and grilling the burgers on the other)?