redneckpkrplr;358403 wroteI like this option just remember to get regular ground beef not lean or extra lean they dry out
You can easily cook with lean and x-lean, just sear the meat on high for a few moments, flip the burger to sear on the other side then turn the grill down to low-mid or move the patties to a spot of indirect heat. This locks in the fatty juices to make it num-nums.
Another option: make the patties from equal parts ground pork and beef. Pork is much cheaper in price and will add a ton of flavour. Yes, it's way unhealthier, but who cares, it's BBQ season.