[CH] Burgers with a little "zip" to 'em
Paul Carter (pwcarter@texas.net)
Sat, 27 Jul 2002 00:13:09 -0500
Here's a recipe for burgers that always gets rave reviews. Well, not always -
see note #3.
5 lbs LEAN (80/20) Hamburger (See note #1)
5 lbs Pork Sausage (See note #2)
10 pkgs Lipton Beefy-Onion Soup mix
5 tbsp Worcestershire Sauce
5 tbsp Ground Cayenne pepper (See note #3)
2 tsp Garlic powder
2 tbsp Mesquite Liquid-smoke
This one's really easy - just combine all ingredients, form into patties, place
same on lightly-greased cookie sheets, freeze overnight, and store in
Ziplok-type storage bags in the freezer until you're ready to throw 'em on the
grill.
Note #1: Make sure you use *really* lean hamburger for these, otherwise you'll
have lots of problems with flare-ups on the grill caused by dripping grease.
Don't worry - the pork sausage will have enough fat in it to keep the burgers
juicy.
Note #2: I use, for lack of a better term, "store-ground" pork sausage - not
things like Jimmy Dean -brand or similar sausage. For one thing, it's cheaper.
But more importantly, it's a much coarser grind, and gives the burgers a better,
bulkier texture once they're done cooking.
Note #3: I arrived at the '5 tablespoons' amount for this recipe based on my
lovely wife's complaint that more than that would make the burgers too hot for
her. Now that she's no longer in the picture, tho.... (hehehe)
--
Paul Carter (pwcarter@texas.net)
"My mind works like lightning. One brilliant flash, and then it's gone!"