Best Beach Burger

• 1 to 2 cups mesquite or hickory wood chips
• 2 tablespoons white wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon celery seed
• 1 teaspoon kosher salt, divided
• 1 seedless cucumber, sliced into thin ribbons
• 1 pound ground chuck, formed into 4 (4-inch) patties
• 1/4 teaspoon freshly ground black pepper
• 4 (1-ounce) Cheddar cheese slices
• 4 (3-ounce) sesame seed or brioche buns, split
• 1 (1-pound) beefsteak or heirloom tomato, cut into 4 slices

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Rinse wood chips in water; drain, and place on a sheet of heavy-duty aluminum foil. Fold foil over, and seal sides to make a packet. Poke several holes in top. Place foil-wrapped chips on grill grate or hot coals.
2. Whisk together vinegar, sugar, celery seed, and 1/2 teaspoon salt in a medium bowl; toss with cucumber ribbons. Set aside.
3. Grill burgers, covered with grill lid, 5 minutes on each side for medium-rare, or until desired degree of doneness. Transfer burgers to a platter, and sprinkle with pepper and remaining 1/2 teaspoon salt. Top each burger with 1 cheese slice; tent loosely with aluminum foil to keep warm.
4. Grill buns 1 minute. Meanwhile, squeeze excess liquid from reserved cucumbers. Place burgers on buns, and top evenly with tomato slices and cucumber relish.

mesquite, white wine vinegar, sugar, celery, kosher salt, cucumber, ground chuck, freshly ground black pepper, cheddar cheese, sesame seed, tomato

Taken from www.myrecipes.com/recipe/best-beach-burger (may not work)