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

THREE MEAT PATTIES

  Date: January 28, 2013
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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.
Recipe Source:
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Americas Hometown Favorites

Raichlen's Burgers (eBook):

Three-Meat Patties - Page 116
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • Zero Tare Kitchen Scale
  • BGE Cast Iron Grill Grid
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal