Blues BBQ, Inc.

Ingredients:

1 pound ground chuck, formed into four 1-inch thick patties
1/3 cup wood chips or wood pellets
1 large red onion, peeled and cut into ½-inch thick slices
1 small wheel of baby brie cheese
olive oil for brushing
fine kosher or sea salt and freshly ground black pepper to taste
seeded hamburger buns, Kaiser rolls, or ciabattini

(optional, but recommended)

Tomato-Avocado Relish:
1 pint cherry tomatoes, cut in half
1 ripe avocado, pitted and diced
2 tablespoons finely chopped red onion
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1/4 cup finely minced Italian parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Fine kosher or sea salt and freshly ground black pepper to taste

Preparation:

1. To make the relish, combine all ingredients in a bowl. Cover and refrigerate until ready to serve. (The avocado will darken over time, so make this right before you wish to serve it.)
2. Prepare a hot fire in your grill. Oil a perforated grill rack and place on the grill. If using a charcoal grill. Enclose the wood chips or pellets in a foil packet with holes poked in the top; place the packet on the grill grate over the heat source and make sure the chips or pellets are smoldering before you begin to grill the burgers.

3. Place the patties on a plate on a baking sheet. Brush the red onion slices and the brie with olive oil on both sides. Place on the baking sheet. Season everything to taste.

4. Grill the onions on the prepared perforated grill rack, turning once, for 8 minutes. Grill the burgers, turning once, for 7 minutes for medium. Grill the brie on the prepared perforated grill rack, turning once, for 7 to 8 minutes, or until both sides get good grill marks and the cheese is just beginning to ooze out of the rind.

5. To serve, top each burger with the grilled onions. Cut the brie into 4 wedges and place a wedge on top of each burger. Place on a bun, if you wish. Serve with the relish on the side.