Another way to make this burger more like ours at Fat Daddy's is to save the fat from the pork belly once it is removed from the smoker. We place the belly in a pan and let it rest and cool. This should result in fat pooling at the bottom of the pan—this is smoker's gold. Even if you do not use the fat for this purpose, it is great to cook anything else that you can think of; just store in the refrigerator. We season our patty, then place in a plastic bag and add 2 tablespoons of the fat to the bag. We set an immersion circulator (sous vide) to 140 degrees F. Using the water displacement method, we seal the bag. Place the patties into the water and cook for 2 and 1/2 hours. To cook the burgers this way, preheat the grill to as hot as it can get. Remove the patties from the bag and pat dry. Grill on each side for 2 minutes, following the same directions as above for all other procedures.