The trick is to smoke the meat and not make the meat smoke
CAR WASH BURGERS
Date: March 21, 2009 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:ClickHERE to jump to additional Info about this recipe.
Car Wash Burgers
The fillings: red & green peppers, onion, garlic, oatmeal, oregano, salt and pepper
The onions, pepper and garlic are diced and ready to mix
The ingredients are in the bowl and ready to turn into 4 one half pound plus patties
You can tell from looking at these patties they will be tasty
These burgers were so thick I could use the temperature probes from my remote read thermometers
The end burners, lit for the indirect portion of the cooking, served to give the patties a quick sear the patties at the end.
The burgers were served on toasted white bread with some Boston Baked beans on the side
The sear made the burgers tasty on the outside to match their great flavor on the inside.
You can tell from this picture how tasty these burgers were. I never thought I’d finish the whole thing, but I did.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
These burgers from BBQ USA are inspired by a car wash in Pontiac, MI that doubles as a burger joint. They use 80% lean ground chuck, red and green peppers, onions, garlic, oregano, oatmeal, and eggs. Each burger is over a half pound and is indirect grilled at 350 degrees with smoke. They are direct grilled to finish them with a nice sear. They were served on thick sliced toasted white bread. These burgers were very tasty and reminded me of some of the smoked meatloaf recipes I’ve made. One of these tasty burgers will fill you for the day and you will eat the whole thing. You can’t help yourself.