This was a seriously great burger from SERIOUS BARBECUE.
Adam Perry Lang had you use 70 percent lean ground beef rather than trying to add flavor and moisture to lean ground beef. The burgers were made with no internal seasoning other than a little Worcestershire sauce. The seasoning came when the burgers were going on the grill in the form of some seasoned salt. The grilling was different too. The patties were started on the open grate, but then were finished on a very hot griddle which gave them a bit of a tasty crusty exterior. The burgers were basted with a seasoned butter while on the griddle. The end result was a burger oozing with beef flavor and were still moist on the inside. These were some of the best burgers I've tried