I grilled burgers tonight on my Char-Griller over Royal Oak and apple
chips. They were a mixture of ground chuck and ground lamb (I'd have
to say that Chuck squealed louder when I ground him than the lamb
did!), with just a little more lamb than chuck. I added crumbled feta
cheese to them before grilling. Once done, I toasted the buns in the
grill, and production began. One side of the bun got tzatziki sauce,
and the other side got olive tapenade. Each burger then got lettuce,
and a slice each of tomato, red onion, and avocado. They turned out
great- the best burgers I've ever made, or eaten! I had one problem,
however. While grilling the burgers, the instant I opened the lid, the
grill flamed up, with flames shooting almost a foot high. I kept
putting them out with water, only to have them start up again the next
time I opened the lid. I opened the lid only to turn the burgers once,
and then to toast the buns. Even after the burgers were done, and off
to the other side, the flames continued. I suspect that the culprit
was the ground lamb, as I've never had this problem on this scale,
since first using my Char-Griller in May of '05. Any ideas, as to why
the grill flamed so badly? Has anyone else grilled ground lamb, and if
so, did you have the same problem? What do you suggest to solve the
flame-ups? I closed the lid as soon as I flipped the burgers, and put
the buns on.

Thanks, I appreciate your help!

JimnGin