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The Barbecue Burger

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Photo by Matthew Benson

Like most tender quick-cooking meats, hamburgers taste better grilled over a high heat than barbecued (smoked low and slow). Here’s a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana. There’s a lot to love literally—each burger tips the scale at 8 ounces.

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