When grilling, do your hamburgers turn into hard, blackened objects? Longing for thick, juicy, pink in the middle burgers? Grilling a better burger requires advanced planning.
To state the obvious – fire is hot, and there is no knob (damn it) to control the heat. What you can do is move the burgers, or other pieces of protein, around the grill. Laying the charcoal at one end of the grill creates a more temperate zone where burgers can safely cook to pink perfection when the fire is blazing hot. Five minutes on each side gets you to medium rare.