Meat Mixture
• 1lb Ground Lamb
• 1 tbls Rosemary (fresh Chopped)
• ½ tsp Mustard
• ¼ cup Onion
• 1 tbls Parsley
• ¼ tsp Cumin
• 1 tsp Salt
• 1 tsp Black pepper
• 1 tbls Worcestershire sauce
• ½ tsp Paprika
• 1 Egg
• ¼ cup Bread crumbs

Prepare your grill. I like to use cherry wood for my Limburgers but just about any hard wood will work. If you want you can even take that barrel you bought from the winery and instead of using it for a planter you could break it down and use the oak for the smoke.

While you grill is heating, combine all of the above listed ingredients into a mixing bowl affixed with the paddle attachment. Mix at low speed until combined. Form your patties into your desired thinness and place on a sheet pan.

Grab your smoking wood and place it either in the smoke container on your gas grill or directly on the Coles of your charcoal grill. Make sure that when you put the burgers on the grill that you are not placing them right over the fire. Close your grill and leave to smoke for about 5 min per side. Depending on the thickness of your patties it could take more time than that.

I like to make my own buns but any good quality buns would do these burger justices. I like my burgers with caramelized mushrooms, onions, baby greens and a little Chévre.