1 pounds 85 percent lean ground beef (I used ground chuck)
3 tablespoons thick chunky salsa (I used Pace Medium – if you want to turn up the heat use hot)
1 teaspoons onion powder
1 teaspoons garlic powder
Salt and pepper
4 hamburger buns
2 cups wood chips (soak in water for 15 minutes)
Ingredients for sauce
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoons prepared horseradish
1 tablespoon Dijon mustard
1 garlic clove (crushed and finely minced)
Salt and pepper
Hot sauce to taste
Directions for Sauce
In a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
Directions for burgers
Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
While the grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
Place burgers on the grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from the grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
Serve with your choice of condiments with the sauce poured over the top.