1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
I poured most of this into the 2.25 pounds of hamburger, and mixed it up real good. I then made four patties, set the AQ to 250, and smoked with 2 ounces of hickory until the temperature reached 160. I then pulled the patties and put on a 500 degree gas grill for just a few minutes to crust up the outside a little. Here is the final result:
![](http://i1202.photobucket.com/albums/bb369/nehann/SmokedHamburger041611.jpg)
The flavor was excellent. What would I do different next time? Probably pull the patties at 140 degrees and finished on a hot gas grill to medium well (150-155 degrees). Other than that, the burgers were great, and I will definitely try them again.