Tried them yesterday on my Green Egg. Some hickory wood in with the charcoal. Patties were freshly ground chuck. 225F until internal was 120F, removed and got the Egg super hot with a cast iron skillet on the grate, then seared in the ripping hot cast iron pan. The smoke flavor was amazing, but the burgers were a little dry, I think in part because a lot of the fat dripped out through the grates onto my heat deflector below while smoking.
Anyone using this method do it successfully resulting in moist burgers? I've done bacon fat in the burgers, not wanting to do that with these. I'm thinking of putting the burgers on a small sheet pan to contain the juices, or individual aluminum foil "plates." Would also help keep them together when I remove from the grill and get temp up before searing.
Or maybe I just need to add more fat into the grind to begin with. I'm loving the reverse sear flavor. I'll never do steaks another way.