Thanks to my son-in-law's advice about flipping the burgers once, and no more - and flipping them when the edges have started to turn brown - I'm not longer taking hamburger briquettes off the grill.
Then there's the annual adjustment to summer. Grilling in winter, the flame is just as hot - but around the grill can be below zero. Fahrenheit. In summer, it's anywhere from 'room temperature' up to 90 or so. That makes a difference in how fast burgers get ready to flip.
This summer, I flatter myself that I've learned a bit faster than usual - again avoiding taking briquettes inside.