“Sear over very high heat then reduce the direct heat to allow for extended cook times. On a charcoal grill, allocate 1/3 of it to be free of coals; on a gas grill, be prepared to reduce the heat of your burners once you have the desired char, or, if you have a large gas grill, set one of your burners to low from the start. Cooking over the hottest part of the grill too long will over char and even burn your burger on the outside, and leave you with a disappointing raw center,” said Dan Huebschmann of Gibsons Restaurant Group in Chicago.