Cheeze Burgers
- Thread starter raptor700
- Start date
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burgi
Fire Starter
Raptor!
I told you I'd see if I could find out again what he does. I didn't forget (That's amazing !)
He said he mixes 2/3 Venison, and the other 1/3 is about 50-50 Pork trimmings & Beef trimmings.
It really is good !
Bear
I told you I'd see if I could find out again what he does. I didn't forget (That's amazing !)
He said he mixes 2/3 Venison, and the other 1/3 is about 50-50 Pork trimmings & Beef trimmings.
It really is good !
Bear
Thanks bear, My sis-n-law works in a meat market so I can get pork and beef trimmings anytime.
All I need now is more venison, I made sausage from my last deer.
Thanks again
BTW: I forgot to mention. That butcher doesn't mix any seasonings with it, but before we make patties out of it, we always mix about 2 TBS of Worcestershire sauce per pound of Deerburger.
Bear
bomccorkle
Newbie
- May 29, 2011
- 18
- 10
What temp are you burning at??? I've always wondered about smoking burgers but I figured the standard 225 would dry them.put???
captturbo
Smoke Blower
What a great idea! Heart attack burgers! I have some chedder cheese and two burgers in the fridge to smoke tomorrow while I'm doing my 8# round tip roast. Dang this place is a blast!
Today's smoke (with peanut shells) was three beautiful speckled sea trout and a Spanish mackeral. Haven't tasted any of that yet but it's what's for supper along with smoked serrano and Hungarian hot wax peppers, garden grown eggplant and okra.
Hmmm I'll be dreaming about smoking those cheese burgers tonight. Why am I gaining all this weight, ...
Today's smoke (with peanut shells) was three beautiful speckled sea trout and a Spanish mackeral. Haven't tasted any of that yet but it's what's for supper along with smoked serrano and Hungarian hot wax peppers, garden grown eggplant and okra.
Hmmm I'll be dreaming about smoking those cheese burgers tonight. Why am I gaining all this weight, ...
Hey Turbo,
That trout and Mackeral sound awesome.
When you smoke those burgers tomorrow, remember to get some pics
captturbo
Smoke Blower
I'm sorry Raptor but I'm still pork butt stupid about posting pictures. I did want to mention the results though. My girl Bets was swooning from the flavor! She had two burgers from Sunday's Cosco visit that were set aside from freezing and the days were ticking by but they hadn't been cooked. The problem here is me with my MES smoking anything and everything that sits still long enough to shove in the door. We have smoked fish and sharks and the remnants of the last sirloin tip so I guess we just need to eat more around here.
Anyway, I put the 8# round tip roast in on the lower shelf and around lunch time remembered those burgers. I cut each burger (raw) in half to form thin pattys and seasoned each top area and put some sliced chedder on the tops of what would be the bottom section. Then I reformed the burgers with the cheese in the middle. To my surprise, none of the cheese leaked out. I cooked them for 40 minutes with smoke and then added more sliced chedder cheese to the tops. That cheese melted down in about five minutes and was dripping down onto my roast so I tooke them off then and there at 45 minutes of smoking at 210*.
The flavor was amazing and we will now be doing these "heart attack burgers" regularly. The Cosco burger is pretty heavy in fat these days so I let them render down onto the roast to baste it. The burgers were super juicey and plenty pink so I don't think I could have done it better even if I had an extra temp probe to track their IT. My thanks to the OP for bringing this idea to me to inspire me to try it. Really good eats.
The roast is foiled and waiting to be sliced later tonight. I took her off at 130* IT since I like my beef Mooing.
Anyway, I put the 8# round tip roast in on the lower shelf and around lunch time remembered those burgers. I cut each burger (raw) in half to form thin pattys and seasoned each top area and put some sliced chedder on the tops of what would be the bottom section. Then I reformed the burgers with the cheese in the middle. To my surprise, none of the cheese leaked out. I cooked them for 40 minutes with smoke and then added more sliced chedder cheese to the tops. That cheese melted down in about five minutes and was dripping down onto my roast so I tooke them off then and there at 45 minutes of smoking at 210*.
The flavor was amazing and we will now be doing these "heart attack burgers" regularly. The Cosco burger is pretty heavy in fat these days so I let them render down onto the roast to baste it. The burgers were super juicey and plenty pink so I don't think I could have done it better even if I had an extra temp probe to track their IT. My thanks to the OP for bringing this idea to me to inspire me to try it. Really good eats.
The roast is foiled and waiting to be sliced later tonight. I took her off at 130* IT since I like my beef Mooing.
Sounds great Turbo.
Check this out, maybe this will help you post some pics
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
Check this out, maybe this will help you post some pics
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
captturbo
Smoke Blower
Thanks Raptor. I saved this page to try again in the future. I actually had problems trying to set up a photo bucket account and gave up a while back. Maybe with this I can get it figured out to just put the pictures on the computer and upload them from there.
There ya go---I'm pretty computer dumb too. I had Buku trouble using Photo Bucket. Then I went to "Tiny URL". That was better than Photo Bucket, but none of them are as easy and none of them work as good as just putting them right from your computer to the "insert image" in the reply box.
If I can do it, anybody can!
Bear
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