The trick is to smoke the meat and not make the meat smoke
TRIPLE THREAT BURGERS
Date: April 09, 2011 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.
Triple Threat Burger
Smothered onions were onions sauteed in butter for 5 minutes and simmered 20 minutes more
I weighed out 1/4 pound portions of each meat
The 3 meats are all weighed out, the herbs & spices are all laid out & the 3 mixing bowls are ready
Beef Patty: 80/20 ground beef, minced garlic, cumin, cilantro, chili powder, Tabasco sauce, salt & pepper
Lamb Patty: Ground lamb, red wine, minced garlic, finely diced onion, basil, rosemary, parsley, salt & pepper
The Spicy Mustard Blend used mayo & spicy brown mustard
The patties are formed, the cheese is gathered, the buns buttered, the onions are done as is the mustard. Grill time!
The burgers cooked for 4 minutes on the first side over 550 degree direct heat & flipped & cooked 4:30 on the second
The cheese was added with 2:30 to go. American for the beef, extra sharp cheddar (lamb) & Monterey Jack (pork)
The top & bottom buns have receive the mustard, the patties are stacked & the smothered onions are on top
This burger was a handful. You had to take alternating bites coming in at an angle from the top & then bottom
Believe it or not, I ate the whole thing and that was all I ate for the next 12 hours. It was so good it was worth being stuffed.
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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 .
My Own Concoction:
You can reverse engineer it from the pictures & descriptions.