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Pan Seared Smoked Burgers
I decided to give the Myron Mixon "Whistler Burger" technique a try this weekend and was pleasantly surprised with the results. These burgers had a fantastic flavor and a single chunk of peach wood in the kamado provided the perfect level of smoke. I typically don't cook my burgers to a well done status because I prefer medium. In this video, these burgers are well done. If you wanted to go to a medium level on these, just let them smoke at 300 degrees for 20 minutes or so or until you have a good medium temp reading from an instant read thermometer...