Some good advice here already, and I’m no pit master, but two things. 1. Burgers, like steaks, should be cooked hard and fast. 2. Sausages can be cooked indirectly with a bit of direct heat to add some colour/flavour. So do your sausages, then do your burgers.
Char baskets are great for creating zones but if you really get into it – I cook on my kettle all year round – get a slow n sear, they are awesome at balancing temperatures for long cooks as they have a water reservoir, or if you are doing burgers/steak you can remove this and have a bigger fuel area.
Summer is coming. Get some meat and experiment.