Very, very good! The only change I had to make was leaving the bacon out of the mustard sauce to accomodate the vegetarian. It's frigid outside so I cooked the burgers in the stovetop smoker, then finished them in a frying pan. For the vegetarian, I used a say burger patty, thawed, brushed with oil and seasoned with the rub. That, too went into the smoker, the browned quickly in a pan. We all loved the mustard sauce. I will be making that as a stand-alone. (I did have to leave the cabbage out, wrong time of year to get decent cabbage. Will use it in the summer, though.) Thanks, Cheryl, for posting this. It is surprisingly good.