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    Bill has been making burgers this way for decades. We've never seen anybody else do it this way, so it's an unusual technique. He's always been a charcoal man when it comes to outdoor cooking, and long ago he had the idea to use some of the twigs from his maple tree to add a little more flavor. He calls them Campfire Burgers for obvious reasons.

                   Campfire Burgers
                            Bill and Carol
ground beef (80/20 is best or 85/15)
Montreal Steak Seasoning
Hamburger buns
Maple chips or twigs

Instructions

Form burgers and season with the Montreal Steak.

Lay a flat layer of hot charcoal and spread the maple chips/twigs on top. Place burgers on the grill over the maple. In a few minutes there will be a fire. Blacken each side of the burgers a little in the fire. Fire will only last a minute or so. Cool charcoal with a little water so it isn't too hot anymore and cook until done. If you have an instant read thermometer medium rare will be around 130F in the center. Well but still juicy will be around 145F, maybe 150F if no pink is the goal.

Notes - This makes a very flavorful burger that can stand up to flavorful toppings. We prefer Martin's Potato Buns.


After flipping one.