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Kitchen Engineering - hot 'n hairy Burgers

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Weston Bye:

--- Quote from: klank on May 07, 2011, 12:06:48 PM ---Over here, its the start of "Annoying the Neighbours by Burning Meat in the Garden" season.

On any sunny Saturday, Sunday or Public Holiday afternoon - clouds of greasy, tainted smoke errupt from neighbours' gardens - time to take NBC protections and hermetically seal the house.

Here is a recipe to strike back, in Spades.

If these burgers are cooked on the bbq, not only will smoke reprisal result, but also the aroma of far eastern spices being grilled - which is a much classier smell...

--- End quote ---

Here I thought the purpose of this thread would be to convince the neighbors to cease and desist from their noxious emanations...  But perhaps your superior methods and aromas would indeed convince all but the most primitive troglodytes to give up in disgust.

THanks, you and PT Sideshow have given me some ideas and motivation to improve my own grilling habits.

klank:
Thank you PT Slideshow for a great tutorial!

I didn't realise - you cook the burgers with (sharp) Cheddar cheese in the mix? I have never tried that - does it make a difference?
I like the idea of adding some pork products too for extra flavour and moisture - so much better than the "normal" burger fare we get over here in eateries - quite often dried up, shrivelled and tough - looking like cow-pats!

Thanks Weston Bye - the problem is, my family gets it EVERY weekend, from neighbours on both sides - vulcanism all around!

PTsideshow:
Sorry the link got buried under a photo.
The brethren one of the the better BBQ forums on the net.
After you join and so many posts you get access to the assorted wisdom of the recipes of the group.

I know it sounds like a cult but it is the cult of the backyard cooking, from veggies, seafood, to building brick pizza ovens to smokers and UDS Ugly drum smokers. I will say this up front, they have a forum with the lexicon of what all the terms mean such as fatties, pron, etc. Great bunch of people.

Yes I have been adding the shredded cheese to burgers for years along with assorted spice mixtures. The new perfect pinch by McCromicks are a nice touch instead of buying assorted herbs and spice you may never use again.
The Land O Lakes versions here in the states are not worth the money.

Back to the bacon and cheese along with the chives and onions. Depending on the  type of cheese's and the crispiness of the bacon, along with the loaf pork sausage comes in hot&spicy etc. gives a nice touch. Combine with a lean burger/chuck ground meat adds flavor, texture. I guess what the food critics call mouth appeal. Best way is to mix up small batches till you hit on what you or your family likes. Wife eats mostly turkey burgers with cheese I make up for her. I just got to mark the freezer bags.
glad it is something of a thought provoker! :thumbup:

Brass_Machine:
I will be trying these in the next few weeks. They do sound good. I have a thing for the 'spice'...  :zap:

Many thanks...  :thumbup:

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