For burgers infused with the flavor of wood smoke, we added a generous 2 cups of wood chips to our grill for an unmistakable smokiness that thoroughly permeates the meat. Our grilling method uses soaked wood chips to let the smoky flavor infuse the meat without becoming too harsh. Making our patties slightly larger than usual allowed them to absorb more smoke, and incorporating a few tablespoons of bottled barbecue sauce into the ground beef added an extra blast of flavor. Topping the burgers with a sweet and tangy coleslaw combined all the flavors of a smokehouse in one bite.