Best Beach Burger

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounce brioche buns split
• 0.5 teaspoon celery seed 
• 4 ounce cheddar cheese 
• 1  cucumber seedless sliced into thin ribbons
• 1 pound ground beef (4-inch)
• 1 pound heirloom tomatoes cut into 4 slices
• 1 teaspoon kosher salt divided
• 1 cups hickory wood chips 
• 2 teaspoons sugar 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill
• aluminum foil

Directions

1. Preheat grill to medium-high heat (350 to 400). 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.
2. Place foil-wrapped chips on grill grate or hot coals.
3. Whisk together vinegar, sugar, celery seed, and 1/2 teaspoon salt in a medium bowl; toss with cucumber ribbons. Set aside.
4. Grill burgers, covered with grill lid, 5 minutes on each side for medium-rare, or until desired degree of doneness.
5. 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.
6. Grill buns 1 minute. Meanwhile, squeeze excess liquid from reserved cucumbers.
7. Place burgers on buns, and top evenly with tomato slices and cucumber relish.