I've been struggling to grill a burger to my satisfaction of late. I want the meat infused with the taste of barbecue sauce, perfectly charred, around 3/8" thick, flat, and it has to have a good texture. Last week I mixed a small portion of hamburger meat with sauce, flattened it into a patty, and sandwiched that between two layers of normal hamburger meat (so that none of the sauce touched the grill). I thought that was a good experiment, but it didn't work - the inner portion had a different, mushier texture than the top and bottom and it was disgusting.

Saw this on the Telegraph site today. Guy says to mix 50% rump, 25% short rib, and 25% brisket. I wouldn't want his sauce, but maybe this is a good idea. I have a number of off-the-shelf sauces I would use instead (Gates, Joe's, and Q39).

Thoughts on his technique?

http://www.telegraph.co.uk/food-and-...st-bbq-recipes