Kudos to Sundancer.
I tried his cooking method this weekend. Sort of an end of the ranch/farm season celebration.
Had about 100 people, ranch hands, friends, some customers, neighbors, and their families, etc.
Did an 80/20 ground beef mixture (did some slaughtering earlier in the week), made some fresh beef broth, froze it and used that in place of water. Made mostly 6 0z patties, with several half-pounders, for the rarer inclined folks (myself included), and some 4 ouncers for the kidlets - and those with smaller appetites.
Labor intensive on the front side, but labor friendly on the back side, which allowed the cookers, my kids, my wife, the grandkids and myself more time to spend with our company. Or in my case more beer time with the folks that were here. In the past we have done pit cooking with goat, lamb, beef. We wanted to try something different.
The burgers turned out GREAT - depending on the size of the burger and the request for doneness, they hit the grill from 3 to 6 minutes a side.
Sundancer, thanks for the idea.