I think a fast-seared burger on the flat top is one of life's real treats! I also like the flavor of good old fashioned charcoal broiled burgers (this is where a Weber kettle really shines). But, there's a way to almost get the best of both worlds: Reverse sear some moderately thick patties for about thirty minutes (my old Traeger does this well) then flash cook them on a steel, griddle, or (as suggested) even the back side of Grill Grates. You'll get the tasty caramelization from the fry and a subtle tinge of smoke from the reverse sear.
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