Following along my main page's post of "How to Grill a Burger," I would argue that smoking a burger yields much better results.
- 80/20 ground beef
- Seasoned with salt, pepper, and garlic
- Smoked at 300° over oak lump with cherry and pecan chunks
- Seared at 700°+ for a minute or so
- Topped with burger stuff
Additional details also available at https://wiki.mcwain.net/smoker#beef