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Mixon's secret is smoking the burger first, then searing it in a bit of butter to seal in the moisture and add an extra layer of flavor. Once you get a taste of a smoked burger's bold flavors, you may never go back.

Our burger of the week has been on Whistler Blackcomb’s menu since BBQ Pitmaster Myron Mixon took home first prize in a competition in 2004. With one bite, you’ll know why. Mixon’s secret is smoking the burger first, then searing it in a bit of butter to seal in the moisture and add an extra layer of flavor. Once you get a taste of a smoked burger’s bold flavors, you may never go back. He likes generously portioned burgers, so this recipe calls for half-pound patties. Feel free to make them smaller if you like.