Form your ground beef into ⅓ lb burger patties making sure to add an indent in the middle preventing the burgers from bubbling. Lather your burger with oil and generously season with my Mesquite Peppercorn Lager Seasoning (or your favorite beef seasoning). Place the burgers in the fridge for at least 30 minutes to set.

Preheat your grill for a two-zone indirect cooking method at medium low heat (about 275F). Add some wood chips or wood chunks for added flavor.

Add your burgers to the indirect side of the grill to smoke for about 30-40 minutes until they are about 135F. Once good, top each burger with a dollop of marinara sauce, handful of shredded mozzarella cheese and 3-4 slices of pepperoni. Let cook until the cheese melts (about 3-4 minutes) and until the burgers are at least 145F internal for medium/medium-rare. Cook to 165F for more well done. Once the burgers are done, drizzle some honey over the top then pull off and let rest for 5 minutes. Add the burger buns to the grill to toast until golden brown.

Once the burgers have rested, build your Smoked Pizza Burger with a dollop of marinara sauce on the bottom burger bun, burger patty, more marinara sauce and top bun. Serve and enjoy!