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Please Fave the Original Submission here.
I think would be a "love opus" to BACON and all of its goodness, from
!
This is more a technique than a recipe, but these turned out so yummy that wuff just had to offer them to his friends and followers on FA.
These are inspired by a post wuffy found on BBQPITBOYS.COM . You can find their video here:
http://bbqpitboys.com/recipes/beer-.....s#.Vil6hH6rSUl
(By the way, if you are into grill and smoke, this isn't a bad site to loiter at! *grins* These guys sure got it going on!)
In simplest terms, you get some hamburger, mash a hole into it, stuff that hole with your favorite goodies, wrap bacon around it, slap cheese on top, and cook it up! Of course, these simple steps don't begin to describe just how good these really are!
Vrghr tried four different versions of them. They were:
1) Pizza Burger
2) Blue Suede "Elvis" Burger
3) Pastrami Burger
4) Teriyaki Mushroom & Swill Burger
The photos show the 4 types before and after cooking, and Pastrami and Teriyaki burgers plated and cut open to reveal the luscious goodness within.
The ideas above are by NO means the only thing you can do with these? Craving the ultimate bacon burger? Stuff the inside with slightly cooked bacon while you wrap thick bacon around the outside! Like "Greek"? Go for Spinach and Feta! Can't get enough beef? Stuff slices of roast beef and drizzle in some au jus!
Prosciutto, pineapple, jalapeno, spam, ham, pulled pork... you name it! And you're not limited only to ground beef/chuck here either! Mix some sausage in! Try some lamb! Turkey burgers, anyone? Get creative! Have fun!
Wuff and roomie were going to put these on king-size hamburger buns, but not even this wuff's big mouth would fit around one of them! So we just plated things up and dug in that way!
The Pit Boys cooked their's up on a grill, set for indirect heat. This means you need to rotate the burgers around during the cooking cycle so they all cook evening. Vrghr did his in the smoker, cranked up to 285-300 degrees. You could also just bake these in your oven. If you do, wuff recommends adding a little bit of liquid smoke to your meat and seasoning, to bring some of that outdoor BBQ/Grill flavor inside with you.
<Edit>
Guess wuffy ought to add what he put into each of those variation/burgers:
1) Pizza: Pepperoni, Salami, grilled Onion, fried Bacon, Pizza Sauce, Fresh Mozzarella cheese
2) "Elvis": Lots of Blue Cheese crumbles, splashes of Hot Sauce (Sriracha sauce), grilled Bacon, Peanut Butter, topped with Creamy Havarti cheese and more dashes of hot sauce
3) Pastrami: Sliced pastrami alternating with sliced Swiss cheese, grilled onions and bacon, topped with more Swiss cheese
4) Teriyaki Mushroom: Sauteed mushrooms, Havarti cheese, teriyaki sauce, grilled bacon, topped with more Havarti cheese
Each hamburger was seasoned differently, to complement the stuffings. Teriyaki got "Montreal" seasoning, Pastrami got "Emeril's Essance", Elvis got "Greek" seasoning, and Pizza got "Italian" seasoning.
Ingredients:
1/2-2/3 lb of ground chuck (80 lean, 20 fat) per burger
2 strips of thick-cut bacon per burger
Your favorite stuffing goodies, per burger
Meat Seasoning (pit rub, Canadian/Montreal Seasoning, Emeril's Essence, etc)
Cheese to top (may want more cheese for stuffing)
Filled beer can size object (drinking glass will work)
Directions:
Unwrap the ground meat and let it warm up a little bit toward room temp
Sprinkle it with seasoning to complement the planned stuffing, and gently work it into the meat
Form the meat into a ball about the size of an orange
Plunge a filled beer can or similar size object into the center of the meat, but don't punch all the way to the bottom.
Wrap the outside of the ball of meat with 2 strips of bacon, so the whole outer surface is covered. You may need to squish the meat in more closely to the can so the strips fit all the way around.
Wiggle the beer can out of the middle of the meat. If needed, push the "floor" of the meat hole back down if the vacuum sucks it out with the can.
Stuff the well in the burger with all your favorite goodies. A mix of cheese and other items is recommended. You can add sauces too, like a shot of bourbon, some pizza sauce, teriyaki, etc.
Slap a layer or two of cheese on top
Remove to a grill, smoker, or oven set up to cook at ~300 degrees. Bake for 1 hour.
If using a grill, rotate the burgers furthest from the heat in closer, and those closer rotate to the back. Do this at least twice during the cooking time to make sure everything cooks to the same degree.
Carefully remove (they are a little fragile), and let rest a couple minutes for them to 'set up' a bit.
Plate, or put on a bun, as desired.
DEVOUR!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
I think would be a "love opus" to BACON and all of its goodness, from
!******************************This is more a technique than a recipe, but these turned out so yummy that wuff just had to offer them to his friends and followers on FA.
These are inspired by a post wuffy found on BBQPITBOYS.COM . You can find their video here:
http://bbqpitboys.com/recipes/beer-.....s#.Vil6hH6rSUl
(By the way, if you are into grill and smoke, this isn't a bad site to loiter at! *grins* These guys sure got it going on!)
In simplest terms, you get some hamburger, mash a hole into it, stuff that hole with your favorite goodies, wrap bacon around it, slap cheese on top, and cook it up! Of course, these simple steps don't begin to describe just how good these really are!
Vrghr tried four different versions of them. They were:
1) Pizza Burger
2) Blue Suede "Elvis" Burger
3) Pastrami Burger
4) Teriyaki Mushroom & Swill Burger
The photos show the 4 types before and after cooking, and Pastrami and Teriyaki burgers plated and cut open to reveal the luscious goodness within.
The ideas above are by NO means the only thing you can do with these? Craving the ultimate bacon burger? Stuff the inside with slightly cooked bacon while you wrap thick bacon around the outside! Like "Greek"? Go for Spinach and Feta! Can't get enough beef? Stuff slices of roast beef and drizzle in some au jus!
Prosciutto, pineapple, jalapeno, spam, ham, pulled pork... you name it! And you're not limited only to ground beef/chuck here either! Mix some sausage in! Try some lamb! Turkey burgers, anyone? Get creative! Have fun!
Wuff and roomie were going to put these on king-size hamburger buns, but not even this wuff's big mouth would fit around one of them! So we just plated things up and dug in that way!
The Pit Boys cooked their's up on a grill, set for indirect heat. This means you need to rotate the burgers around during the cooking cycle so they all cook evening. Vrghr did his in the smoker, cranked up to 285-300 degrees. You could also just bake these in your oven. If you do, wuff recommends adding a little bit of liquid smoke to your meat and seasoning, to bring some of that outdoor BBQ/Grill flavor inside with you.
<Edit>
Guess wuffy ought to add what he put into each of those variation/burgers:
1) Pizza: Pepperoni, Salami, grilled Onion, fried Bacon, Pizza Sauce, Fresh Mozzarella cheese
2) "Elvis": Lots of Blue Cheese crumbles, splashes of Hot Sauce (Sriracha sauce), grilled Bacon, Peanut Butter, topped with Creamy Havarti cheese and more dashes of hot sauce
3) Pastrami: Sliced pastrami alternating with sliced Swiss cheese, grilled onions and bacon, topped with more Swiss cheese
4) Teriyaki Mushroom: Sauteed mushrooms, Havarti cheese, teriyaki sauce, grilled bacon, topped with more Havarti cheese
Each hamburger was seasoned differently, to complement the stuffings. Teriyaki got "Montreal" seasoning, Pastrami got "Emeril's Essance", Elvis got "Greek" seasoning, and Pizza got "Italian" seasoning.
Ingredients:
1/2-2/3 lb of ground chuck (80 lean, 20 fat) per burger
2 strips of thick-cut bacon per burger
Your favorite stuffing goodies, per burger
Meat Seasoning (pit rub, Canadian/Montreal Seasoning, Emeril's Essence, etc)
Cheese to top (may want more cheese for stuffing)
Filled beer can size object (drinking glass will work)
Directions:
Unwrap the ground meat and let it warm up a little bit toward room temp
Sprinkle it with seasoning to complement the planned stuffing, and gently work it into the meat
Form the meat into a ball about the size of an orange
Plunge a filled beer can or similar size object into the center of the meat, but don't punch all the way to the bottom.
Wrap the outside of the ball of meat with 2 strips of bacon, so the whole outer surface is covered. You may need to squish the meat in more closely to the can so the strips fit all the way around.
Wiggle the beer can out of the middle of the meat. If needed, push the "floor" of the meat hole back down if the vacuum sucks it out with the can.
Stuff the well in the burger with all your favorite goodies. A mix of cheese and other items is recommended. You can add sauces too, like a shot of bourbon, some pizza sauce, teriyaki, etc.
Slap a layer or two of cheese on top
Remove to a grill, smoker, or oven set up to cook at ~300 degrees. Bake for 1 hour.
If using a grill, rotate the burgers furthest from the heat in closer, and those closer rotate to the back. Do this at least twice during the cooking time to make sure everything cooks to the same degree.
Carefully remove (they are a little fragile), and let rest a couple minutes for them to 'set up' a bit.
Plate, or put on a bun, as desired.
DEVOUR!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1165 x 1280px
File Size 459.3 kB
Comments