If you're an American, you should be well acquainted to hamburgers. But here's how we made that image.
Sourdough bread pan fried in butter
The ground burger is a mix from the cows here at the farm. You can go lean if you like. Or not. It's your burger. The big difference is we hot smoked it. Which we get a lump charcoal fire and once the grill gets around 350 degrees add a chunk of wood. We used hickory. Add the meat and close up the dampers. Let them cook to whatever doneness you prefer then maybe a little sear.
Top it with whatever you'd like. We used cheddar, spinach, tomato and white onion.