Dr. Daves Better Half Burgers
Here's a post for Dr. Dave ... again. Blogger doesn't play nice with him for some reason. We've had many discussions about Linda's (his wife) burgers so I'm excited to have and share this recipe with everyone. Any burger that can hold up to the smoker has to be pretty stout! I'll be trying these out this weekend. Be sure and plan ahead as the flavors need to mingle overnight. Great idea for any burger recipe!!
Ingredients
Ground Beef (85%)..........1 Lb
Egg..........1 Each
Worcestershire Sauce.......... ¼ Cup
Steak Sauce.......... ¼ Cup
Pickapeppa Sauce..........2 Tbsp
George Washington’s Rich Brown Seasoning and Broth..........1 packet
Onion (chopped)..........1 Each (medium)
Celery (chopped)..........1 Stalk
Quaker Oats Oatmeal..........½ Cup
Preparation
On the night before you grill, prepare the ingredients.
• Chop the onion and celery.
• Add the ingredients in a large mixing bowl.
• Using your hands, thoroughly mix the ingredients (this is the fun part).
• Cover and refrigerate overnight.
On the day you cook,
• Spray the grate on your grill with a non-stick cooking spray designed for high heat or brush with vegetable oil.
• Prepare the grill for medium heat (375°F). Leave an area of the grill free from direct heat.
• Remove the burger mix from the refrigerator.
• Again, using your hands, mix the ingredients. Some of the juice will have separated from the burger mixture.
• Form burger patties about 1 inch thick and 4 inches in diameter. These will shrink on the grill. This mixture will make 4 burgers.
• Grill, uncovered, for 20 to 25 minutes, turning after an 8 minute interval
• When the fire flares up under a burger (and it will), move the burger to the heat free zone until the flare dies down.
• You will have to give the burgers plenty of attention while grilling. Have your beers readily on hand before you start the grilling process.
These burgers taste marvelous when smoked. To smoke Linda’s burgers,
• Prepare the smoker to cook at 300°F
• Fill the water pan with water. Adding 1 cup red wine adds a nice flavor.
• Soak a mixture of hickory and mesquite chips in water, ¾ hickory and ¼ mesquite.
• Spray the grate on your smoker with a non-stick cooking spray designed for high heat or brush with vegetable oil.
• Add the chips to the smoker box, place in the smoker and allow the smoke to build.
• Place the burger on the cooking grate, cover and (this is the best part) smoke unattended for at least 1 hour(can go longer without drying up). Sit back. Sip a cool one. Socialize.
• Serve. Eat. Sigh… My, oh, my!
Ingredients
Ground Beef (85%)..........1 Lb
Egg..........1 Each
Worcestershire Sauce.......... ¼ Cup
Steak Sauce.......... ¼ Cup
Pickapeppa Sauce..........2 Tbsp
George Washington’s Rich Brown Seasoning and Broth..........1 packet
Onion (chopped)..........1 Each (medium)
Celery (chopped)..........1 Stalk
Quaker Oats Oatmeal..........½ Cup
Preparation
On the night before you grill, prepare the ingredients.
• Chop the onion and celery.
• Add the ingredients in a large mixing bowl.
• Using your hands, thoroughly mix the ingredients (this is the fun part).
• Cover and refrigerate overnight.
On the day you cook,
• Spray the grate on your grill with a non-stick cooking spray designed for high heat or brush with vegetable oil.
• Prepare the grill for medium heat (375°F). Leave an area of the grill free from direct heat.
• Remove the burger mix from the refrigerator.
• Again, using your hands, mix the ingredients. Some of the juice will have separated from the burger mixture.
• Form burger patties about 1 inch thick and 4 inches in diameter. These will shrink on the grill. This mixture will make 4 burgers.
• Grill, uncovered, for 20 to 25 minutes, turning after an 8 minute interval
• When the fire flares up under a burger (and it will), move the burger to the heat free zone until the flare dies down.
• You will have to give the burgers plenty of attention while grilling. Have your beers readily on hand before you start the grilling process.
These burgers taste marvelous when smoked. To smoke Linda’s burgers,
• Prepare the smoker to cook at 300°F
• Fill the water pan with water. Adding 1 cup red wine adds a nice flavor.
• Soak a mixture of hickory and mesquite chips in water, ¾ hickory and ¼ mesquite.
• Spray the grate on your smoker with a non-stick cooking spray designed for high heat or brush with vegetable oil.
• Add the chips to the smoker box, place in the smoker and allow the smoke to build.
• Place the burger on the cooking grate, cover and (this is the best part) smoke unattended for at least 1 hour(can go longer without drying up). Sit back. Sip a cool one. Socialize.
• Serve. Eat. Sigh… My, oh, my!
posted by Saucy Joe Sullivan | 6:11 PM
0 Comments:
Post a Comment
<< Home