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.
— Steven Raichlen
ON-DEMAND: Listen to Faith and Steven talk about this recipe as well as Steven’s secret to great barbecue.
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.