1. Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined. 2. Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked. 3. Set the patties in the fridge for one hour. 4. Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity. 5. Dump soaked mesquite chips on hot side of grill, allow them to come to a flame. 6. Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance. 7. Close grill hood, and allow burgers to slow cook -- 8. Flip the burgers and close the hood again. 9. Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees -- 10. Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun. ---------------------------------------------------------------------------
Nutrition
Ingredients
