In a large mixing bowl mix together the ground beef. Be sure to work the meat delicately. Once mixed together form 1 inch thick patties around 4 inches in diameter. Season to taste with salt & pepper then place a thumb hole in the center of the pattie, around 3/4 of the way through. Set on a wire rack over an ice tray.
For smoking on a gas grill: Light one side of your grill and set to a high heat. Set the burgers on the grill side that is switched off, on the wire rack over ice. Place a good handful of hay over the lit burner and close the lid. Smoke the burgers until they have bronzed and absorbed that beautiful smoke flavor. This should take around 2 - 3 minutes.
For smoking on charcoal: Light a small mound of charcoal in your firebox. Once the coals glow a nice hot red place the burgers on the wire rack over ice in the smoke chamber. You want to get the burgers as far away from the fire as possible. Place the hay on the hot coals and cover. Smoke the burgers until they have bronzed and absorbed that beautiful smoke flavor. This should take around 2 - 3 minutes.
Set up your grill for direct grilling and preheat at a high temperature. Grill your burgers for around 4 minutes each side, or until the internal temperature is at least 160°F.
Slice your buns, brush with melted butter and grill for 30 seconds to get a good char.
Starting at the bottom but stack on your favorite ingredients. I like to use BBQ sauce, lettuce, tomato, red onion, avocado (in that order).
Just before you burgers are ready to come off the grill stack with bacon, your favorite cheese, and a good squirt of BBQ sauce. Then place the top bun on top and close the grill lid for just 30 seconds. This will start melting the cheese and make the top of the brioche bun really soft.
Carefully transfer your burger stack onto your bottom bun and enjoy!