Did it again tonight and captured the whole process.
Break the ground beef apart. This is critical to getting the moist, juicy burger you want. Season (just S&P this time) and add a little EVOO.
Divide into burger-sized portions. This started with about 1.3 lb of 80/20. I cut it in half and put the other half in the freezer for later (non-burger) use, so I ended up with a couple of roughly 1/3 lb burgers. There has been no patting yet.
Those are the patties. Just gently picked up the portion of burger and BARELY formed it together. It's still very loose. Put in back in the fridge so it holds together later when you put it on the grill. All this was before I even lit a briquette.
Get the fire going - mostly unlit (used and new) briquettes, with about 10 fully lit briquettes added to the baskets, along with a chunk of wood (hickory this time). Temp on the lid thermostat was holding between 200-250.
After about 15 minutes, open the lid and let the briquettes heat up for the sear. Patience here, you want the fire to get hot. I buttered and toasted some buns while the fire heated. There is some color to the burgers at this point, and they've soaked in some good smoke flavor.
Money.
https://youtu.be/dFh_Mhhked4Burger seared and ready. You could add cheese at this point, but I went plain this time.
Second burger searing.
Couple of burgers.
Topped with onion, tomato, and mayo.