mgwerks
Smoking Fanatic
This is very similar to what I do. You have to be mindful not to mix the beef up too much while you are incorporating the spices, as the more you squeeze it and mix it, the tougher the end result will be.
If I have the time, I also smoke the burgers until they start to pick up a red color, then finish them on the grill for the grill marks and char. It's the best of both worlds!
I have also found that a very light dusting with fine ground black pepper after cooking really enhances the 'grilled over fire' taste - don't know why, though...
If I have the time, I also smoke the burgers until they start to pick up a red color, then finish them on the grill for the grill marks and char. It's the best of both worlds!
I have also found that a very light dusting with fine ground black pepper after cooking really enhances the 'grilled over fire' taste - don't know why, though...