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

TRIPLE THREAT BURGERS

  Date: April 09, 2011
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This idea popped into my head several months ago. Instead of making a burger patty that was a blend of beef, lamb & pork, why not try a triple decker burger that used 1 beef, pork and lamb patties. Each burger would be seasoned to taste good individually and as part of the collective whole. Each burger would receive a different cheese topping. Originally I was going to use intermediate buns between each patty, but I decided the burger would be too tall and impossible to eat. I decided to use a spicy mustard blend that was a mix of mayo & spicy brown mustard that was appropriate for all 3 burgers. A last minute add were some smothered onions to top things off. All in all it was a huge, in every sense of the word, success. The only two issues I had was due to the consistency of two of the burgers (lamb & pork) I wasn’t able to make the patties as flat as I’d hoped. This made the burgers even taller. I also need to do something to the pork burger to make it equal in flavor to the beef & lamb burgers. This is worth doing again, although I may make them sliders where folks can choose to use 1,2 or 3 little burgers .
Recipe Source:
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GS Website

My Own Concoction:

You can reverse engineer it from the pictures & descriptions.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zero Tare Kitchen Scale
  • 19" Grill Spatula
  • SR 19" Locking Tongs