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

MEAT LOVERS PIZZA BURGERS

  Date: August 03, 2009
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Fine Cuisine Magazines Grilling supplement was the source for this recipe. On paper it looked to be a real tasty burger. Shaved pepperoni, sausage, ground chuck and grated parmesan cheese made up the patties. I decided to serve it up on some grilled garlic flavored Texas toast. The burgers were topped with some fresh oregano and heated marinara sauce. What the book didn’t warn me about was flare ups. I don’t have my usual on the grill shots because I was spending most of my time moving the patties around to avoid flare ups. I did not have an unheated area I could use to indirect grill the burgers let the flames die down. The burgers were very flavorful and spicy which I attribute to the ground pepperoni. Next time I make these I plan to use a lower heat, a leaner beef and have and indirect refuge area. These tasty burgers are worth the little extra effort required to cook them.
Recipe Source:
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Meathead

Cuisine Tonight Magazine Grilling Issue-vol 1:

Meat Lovers Pizza Burgers - Page 62
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

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