|
Post by BBQ Butcher on May 6, 2007 2:54:57 GMT -5
Rum's Bacon/Mushroom/Swiss Burger 1 pound Ground Chuck 1/8 cup crumbled bacon pieces 1 TBS Dale's Sauce, Reduced Sodium Wolfe Rub Bold Dash granulated garlic 1 TBS butter Sauteed mushrooms, al dente Swiss Cheese, 2 slices per burger. Loosely break up the burger, add the next four ingredients and mix gently, don't over do it. Over mixed/handled ground beef makes it 'tough'. Form into two or three patties about 1" thick each. Grill the burgers indirect at about 350-400° until the internal temp reaches around 100°. While they are cooking, sautee your mushrooms in butter w/SPnG. Move the burgers to the direct side and sear on both sides. Internal should now be about 130° and move them back to the indirect side. Add the mushrooms to the top of the burgers and top each with two slices of Swiss Cheese. Close the lid and the vents and let the cheese melt. Serve hot on toasted buns with plenty of catsup and mayo.
|
|