I have been making a lot of hotdogs and bacon.  I am getting pretty dang good if I do say so myself.  I decided to wade into the deep end and try some burgers on the Egg.  I make a mean smash burger, but really all you do is get a piece of steel hot, and push down really hard on some hamburger.  Add salt if you are feeling frisky and serve...I digress. Well, since I wanted to wow the family I looked for the best meat I could find.  I found two packages of "Impossible Burger".  It was pricey at 8.99/lb, but this was a special occasion.  Figure with a name and price like that, it has to be good.

Well I made my patties, it was pretty sticky so I oiled my gloves which helped.  1lb didn't go far.  I added worschesteshire sauce, soy sauce, salt, Goya, garlic, and onion salt (special occasion you know).



I used a special lump too.  Rockwood is now impossible to find in these parts, but found some new stuff "Jealous Devil", which I know you all probably are right now.  



The burgers cooked kind weird.  No shrinking and had a weird smell.  I am used to my 80/20 smash burgers, so maybe it was the grill, lump, or Impossible Burger.  Kind of smelled like burnt cauliflower.

Well anyway, the burgers turned out pretty good.  Cooked to 160 like all burgers should be.  Served with colby jack (I was out of orange American cheese), and mustard.  No sinful ketchup on these beauties.  Anyway, these are proof that with enough practice anyone can make some killer burgers.  Well not killer, kinda dry and a little off, but still tasty, and served on porcelain too!

Anyway, thanks for reading.  I am just dipping my toe into the actual cooking side of this forum.