The trick is to smoke the meat and not make the meat smoke
MEAT LOVERS PIZZA BURGERS
Date: August 03, 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.
Meat Lovers Pizza Burgers
The patties used grated pepperoni, sausage, ground chuck & grated parmesan cheese
The burgers are ready to mix
The finished meat will be formed into 4 1/3 pound patties
The patties were sprayed with EVOO to help keep them from sticking to the grill grate
It is time to head out to the grill. The patties are formed & there are 4 slices of Texas toast & provolone cheese
The burgers are done after 4 minutes per side over medium high direct heat. The Texas toast was toasted on the grill
The marinara sauce has been heated. Time for final assembly. First the patties go on the Texas toast
Next some freshly chopped oregano was sprinkled on the burgers
Lastly the patties were topped with 3 tablespoons of heated marinara sauce
The burgers were very tasty and make for a good compromise when the choice is pizza or burgers
These burgers will definately be made around here again.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
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.