The trick is to smoke the meat and not make the meat smoke

BACON-PARMESAN BURGERS

  Date: May 11, 2007
  Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show.
  Learn More: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
MASTERING THE GRILL takes two somewhat different approaches to burgers. The ingredient that would normally be toppings are diced or grated and added to the burger mixture or the fillings are sandwiched between two patties that are sealed . This tasty burger takes the first approach: Bacon, Parmigianno-Regianno cheese, tomato & garlic are mixed in with the meat. These burgers were moist and tasty and although I used a little horseradish, they almost don’t need any condiments
Recipe Source:
Alt image
Man Made Meals

Mastering the Grill:

Bacon-Parmesan Burgers - Page 97
Grill:
Alt image
Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • 19" Grill Spatula
  • SR 19" Locking Tongs