Keep the lid open and manage the fat

Yes, the trick is to control where the fat goes before it hits the burners.

Flare-ups happen because rendered fat drips onto the flames and ignites. Your main weapons: patty prep, heat management, and keeping the lid off.

Start with 80/20 ground beef. Any leaner and the burgers dry out; fattier and you’re asking for trouble. Form patties with a slight dimple in the center (so they don’t puff into balls) and chill them for 15 minutes before grilling. Cold patties hold together better and render fat more slowly.

Never press down on the patties with a spatula. This just squeezes liquid fat directly onto the fire. You’re not making smash burgers—you’re making a grease fire.

Set up your grill with a hot zone and a cooler zone. Sear the patties over high heat for about 2 minutes per side, then move them to the cooler side if they’re not done yet. This lets the inside cook without dumping more fat onto the flames.

Keep the lid open the whole time. A closed lid traps heat and accelerates vaporization of fat, which feeds flare-ups. Open lid = you can see what’s happening and react.

Also: clean your grill grates before