The trick is to smoke the meat and not make the meat smoke
THREE MEAT PATTIES
Date: January 28, 2013 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 snow is coming down and the temperatures are dropping. We got 2" of snow in the 2 1/2 hours it took to get these burgers ready to go out to the grill.
The ingredients are gathered: Ground beef, lamb & pork, plus onions, flat-leafed parsley, beef broth, salt, baking soda (to lighten the mixture), ground coriander & black pepper. Plus I added ground cumin, one of my favorite spices.
I used a kitchen scale to measure out the three meats because each mixture had a different density.
You can see how the denstes are different for the 8 ounces of (left to right) ground lamb, beef & pork.
All of the ingredients, except for the beef broth, are in a mixing bowl ready to be blended.
The meat mixture has had the beef broth added. The mixture gets formed into 8 sausage shaped patties about 1 1/4" in diameter x 2 1/2" long.
The Egg is preheated to 550 with the half-moon cast iron griddle grate so I can toast the Ciabatta rolls. I toasted the buns first so I could keep an eye on things and not worry about all the lid lifting affecting the cooking time of the meat patties.
The buns are toasted, the cast iron griddle is off the Egg & the meat patties are on. With soft patties like this I was sure to oil the grill grate very well to prevent stickage.
The patties cooked for about 2 1/2 minutes per side & were taken to 160 degrees internal temperature.
The patties were allowed to cool for 2 minutes & it is time to eat. The Three-Meat Patties were served with toasted ciabatta rolls & for condiments: diced tomatoes, onions & red bell peppers.
These burgers were incredibly flavorful. These are among the best burgers I’ve ever had.
These patties were so flavorful I felt theycould stand alone without the need for any condiments. There are very few burgers you can say that about.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I was looking for something different in a burger, and this Stepehen Raichlen recipe from his eBook/iBook Raichlen's Burgers fit the bill nicely. This type of burger hails from the Balkans, where it is known as cevapcici. Many different combinations of ground beef, lamb, pork or veal are used. This particular recipe used ground beef, lamb or veal. The meats plus some seasonings are formed into what look like sausages, but without the casings. The mixture is very squishy and soft and to deal with that the formed patties are refrigerated for 2 hours. Next they are direct grilled using high heat until they reach an internal temperature of 160 degrees. The patties are allowed to cool for 2 minutes before getting served on a crusty roll, I used toasted Ciabatta rolls, with diced tomatoes, onions, & bell peppers. These burgers are so tasty I feel they don't even need any condiments. These burgers are way up near the top of my favorite burgers list. These are a great burger to make when you are looking for a great change of pace.