The trick is to smoke the meat and not make the meat smoke
Date: July 12, 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 BBQ sauce used: Vegetable oil, Worcestershire sauce, ketchup, garlic powder, cider vinegar, chili powder, Brown sugar and water.
The onions were sautéed for about 10 minutes and then the other ingredients were added…
… in the mixture was allowed to simmer for 30 minutes. It was then allowed to cool to room temperature.
Here I am set up to make the burger. Besides the 80/20 ground beef the patties used garlic powder, Chili powder and kosher salt. The kitchen scale is for awaiting out the patties.
The spices have been added to the ground beef in the mixture Will be formed into six 1/3 pound patties.
The kitchen scale was used to weigh out the meat prior to forming it into patties.
The patties are on the grill which has been stabilized at 450 degrees. As you can see the high fat content made for lots of flareups when the lid was open. Here the patties are at the midway point just before flipping.
Two minutes before the patties were done, I added cheese. From this point on the smoke prevented getting good photos. As soon as the lid went down the flareups subsided.
Time to eat! The patties were served with toasted poppyseed buns, the barbecue sauce and Spiced Sweet Potato Fries.
A close-up of the burgers and barbecue sauce.
These burgers were simple to assemble: the patty was added to a toasted poppyseed bun and topped with the barbecue sauce.
The Spiced Sweet Potato Fries were a spicy accompaniment for the spicy burgers.
The burgers were cooked to medium and had great flavor from both the spicy patty and the companion barbecue sauce made just for these burgers.
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This tasty burger was my first attempt from this year's Weber's Big Book of Burgers and it was a big hit. It was a simple burger using ground chili in both the patties and the accompanying homemade BBQ sauce. The one third pound burgers were grilled using 400 to 500 degree medium-high heat and when flipped onto the second side, were topped with a thick piece of N.Y. cheddar cheese. The burgers used 80/20 ground beef. Every time I opened the lid I got fat flare-ups, which prevented getting good pictures of the meat on the grill, With the tight seal of the Egg the flare-ups went out as soon as I lowered the grill lid. The burgers were served on toasted buns, topped with the homemade BBQ sauce. The burgers had great grilled flavor and a nice spicy flavor. I am looking forward to trying many more recipes from this book