Jay Critchfield
TVWBB Member
This was inspired by Chris' smoked meatloaf.
My kids named this the $15 Restaurant Burger.
1 lb ground beef (12%)
1 lb ground pork
1 egg
1/4 cup milk
1/4 cup catsup
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Italian breadcrumbs
In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Divide mixture into six equal parts and form into patties about 3/4 to 1 inch thick.
Set up grill with hot coals on one side only. Over a hot fire sear both sides of each patty but do not burn just enough to brown and get good grill marks. This will happen quickly so be vigilant. When both sides of the patties have been seared move them to the other side of the grill away from the coals. If you want some smoke flavor add a small handful of wood chips now. Put the lid on and cook until patty reaches 155-160*F. When done remove from grill, add your favorite cheese and loosely cover with foil while you prepare the bun.
These are our favorite fixins:
Oroweat Potato Buns
Vine ripened tomato
Red onion sliced thin
Vlasic Stackers Bread & Butter pickles
Butter lettuce
Catsup, mustard, salt & pepper etc. to taste
Loosen your belt and enjoy!
Caution! Un-cut patties hold their juice and stay hot for a long time.
For maximum cholesterol ditch the veggies and add bacon, deep-fried onion rings and your favorite BBQ sauce. (Ugh! you've been warned!)
My kids named this the $15 Restaurant Burger.
1 lb ground beef (12%)
1 lb ground pork
1 egg
1/4 cup milk
1/4 cup catsup
1 tsp yellow mustard
1/2 tsp garlic powder
1/2 tsp onion powder
Italian breadcrumbs
In a medium sized bowl mix egg, milk, catsup, mustard, onion powder and garlic powder. Add ground meat. Mix together thoroughly. Add breadcrumbs until meat mixture no longer sticks to bowl. Divide mixture into six equal parts and form into patties about 3/4 to 1 inch thick.
Set up grill with hot coals on one side only. Over a hot fire sear both sides of each patty but do not burn just enough to brown and get good grill marks. This will happen quickly so be vigilant. When both sides of the patties have been seared move them to the other side of the grill away from the coals. If you want some smoke flavor add a small handful of wood chips now. Put the lid on and cook until patty reaches 155-160*F. When done remove from grill, add your favorite cheese and loosely cover with foil while you prepare the bun.
These are our favorite fixins:
Oroweat Potato Buns
Vine ripened tomato
Red onion sliced thin
Vlasic Stackers Bread & Butter pickles
Butter lettuce
Catsup, mustard, salt & pepper etc. to taste
Loosen your belt and enjoy!
Caution! Un-cut patties hold their juice and stay hot for a long time.
For maximum cholesterol ditch the veggies and add bacon, deep-fried onion rings and your favorite BBQ sauce. (Ugh! you've been warned!)