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

CAJUN BURGERS

  Date: August 26, 2008
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This burger came from MASTERING THE GRILL and was called Death Defying Cajun Burgers. This cookbook always puts something in the meat to make up for the leaner hamburger being sold these days. They tend to be drier and less flavorful. This recipe ends up with six 1/3 pound patties, but you get there by making twelve 1/6 pound patties. These are used to make a sandwich around a lump of butter which has been mixed with a spicy rub and some tomato paste. The trick with these burgers is to get a good seal around the edges so the melting stuffing doesn’t ooze out and worse yet cause flare ups. I have gotten much better at this but I still had a couple start oozing when flipped to the second side. I had to keep moving them to avoid the flare ups. The end result was moist, but not overly juicy, and had a bit of a stealth kick to it. At first they didn’t seem too spicy, but by the time I was done my mouth was tingling. I ate one with no topping and while it was good, the second one with a little dijon mustard was super.
Recipe Source:
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Man Made Meals

Mastering the Grill:

Death-Defying Cajun Burgers - Page 99
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

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