You know I bleed SI red, but I also understand the limitations of every piece of gear. There are things my SI does better than anything I've ever seen, but there are also things that I can do so much better on the ol' Weber gasser! Burgers and steaks are definitely in that wheel house for me. If I want a little smoky flavor, I throw a chunk of x-wood of choice on the bars above the burners on my grill. Voila! Smoky burgers or steaks, nicely-seared and perfect every time!
To me, having to partially-cook burgers or steaks in the SI, then finish on the grill, just doesn't fit my Lazy Q lifestyle!
The "hassle" factor is too high! I don't mind firing up the grill for a reverse-sear on a roast or loin, because a long, slow smoke is the only way to truly cook them right, but burgers and steaks are definitely not in that category - at least for me.