re: What’s your current favorite methods for grilling burgers?

I actually have a few different grilled burgers that I do. All involve starting with 1/3-1/2lb Patties made with 80/20.

1. Season generously with Slap ya Mommas. Grill to medium and then just before finish, hit them hard with a 50/50 blend of W sauce and liquid smoke and cap with sliced Colby Jack. This is my favorite as it reminds me of Rabbs burgers that I got when I was in college at Tech in Ruston. I will admit, overall it is probably the one that I am least proud of as and rate it as a 7/10. It just hits the spot with an evening on the porch and couple of drinks. This is also the only version that we ever put lettuce/tomato/onions on.

2. Season with Slap Ya Mommas. Heat up Jack Millers in a separate pot. Grill the burgers to finish and then dunk them in Jack millers before putting on a bun. I personally add jalapeños. This one is a hit with the family and is the favorite of my kids. I rate it 8/10 for taste and 2/10 for looking pretty on a plate. If you do it right, you won’t be wrong for eating it with a fork and knife.

3. Rub plain Patties with pig stand basting oil and season liberally with Kinders Prime Steak and Hardcore Carnivore Black. Grill to finish and cap with Muenster cheese. I serve it with an Alabama white BBQ sauce. I call it a black and white burger because the patty will look like a hockey puck from the HC Black seasoning and the cheese and sauce are both white. It is a visually appealing and intriguing burger and taste wise is a 10/10. This is what I serve guests and family at large get togethers and when friends come over. It hits 100% of the time and everybody comments about how good they are.