RECIPES: Recipe Details
This recipe makes about 18 sumptuous hamburgers, so it's great for parties or family get togethers. The cooked patties freeze well, and can be microwaved later for a great quick meal. These burgers must be cooked slowly in a smoker or on a grill with indirect heat. Direct heat will cook the patties to fast and the meat will be done long before the onions and peppers.
Olive oil spray
5 pounds ground chuck
1 large onion
1 large bell pepper
1 heaping tablespoon minced garlic
5 large eggs
18 buns or rolls
Salt to taste
Cayenne and/or black pepper to taste
Swiss or cheddar cheese
Spray a light coating of olive oil onto the smoker racks. Fill smoker with charcoal and light. Dice the onion and bell peppers. In a large bowl, mix the ground chuck, diced onions, diced bell peppers, minced garlic and eggs. Form meat into 18 patties shaped to fit your buns/rolls. Put patties on smoker racks and cook until done. This usually takes 45 minutes to an hour depending on the temperature of the smoker. I try to keep mine between 200 - 250 degrees.
Never underestimate the importance of quality freshly baked bread for any sandwich. I prefer French bread pistolettes, but any freshly baked bread is better than any standard hamburger bun. Because everyone's taste buds are slightly different, I never add salt or pepper to the meat until after it is cooked. This allows everyone to season their meat to their particular taste. The other condiments are also optional, for the same reason.