MAD----since your grill is brand new, the amount of heat refraction on the very shiny steel really keeps the heat flowing. I would recommend turning down you temperature a bit until the grill is well seasoned. Once the interior steel dulls down, the refracted heat will be a little bit less. I would not move away from 80/20 burger meat. Otherwise it is too lean and will fall a part and have no flavor. FAT=FLAVOR.
You need to save and name your graphs before you unplug the meat probe. Also, the probes should not be used above 350F in your grill. They are not meant for high heat cooking.
Welcome to the MAK Grills family! Looks like you are well on the way to living a more flavor-filled life!