The trick is to smoke the meat and not make the meat smoke
Date: May 31, 2014 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.
The patties used: Dijon mustard, Italian parsley, garlic, bread crumbs, red pepper flakes, egg, salt, pepper & oregano.
The meat was formed into 6 1/3 pound patties.
The burgers are direct grilling over high direct heat on the cast iron grill grate on the BGE.
The patios are at the mid point, 3 minutes 30 seconds along.
Time to eat! In addition to the burgers we had a Grilled Vegetable Platter and Root Beer Baked Beans.
The burgers were topped with some extra sharp N.Y. cheddar cheese.
The toppings for the burgers were tomato, bacon and caramelized onions.
Some assembly required. Fist came the toasted bottom bun…
…followed by some BBQ sauce…
…some caramelized onions…
…bacon which gets topped off with a toasted bun top.
The burgers, Root Beer Baked Beans and Grilled Vegetables made a great pairing.
The Pete’s Burgers looked tasty on paper and lived up to their advanced billing.
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I was looking for a tasty looking burger recipe and this one certainly fit the bill. The burgers received breadcrumbs, Dijon mustard, onions, garlic , Italian parsley & egg. The toppings were tomatoes, sliced grilled onions and bacon. I changed the grilled onions to caramelized onions, but other than that, I made the recipe as written. This was a case of you don't mess with a good, no great thing, These burgers were a handful but were worth the effort.