I made smoked, stuffed, bacon wrapped burgers for memorial weekend last year. I took two 1/4" patties and sandwiched them together with some cheese, sauteed onions, mushrooms and peppers in between. I then hit these with my rub, wrapped them in bacon and sent them to the smoker. When they got to about 155 internal, I went out and slapped them with some sauce, to give it a chance to carmelize. The end result is the bit of goodness you see here:
I even smoked a little patty for the dog.
These were by far some of the best burgers I've ever made. I'll definitely do it again!