RECIPES: Recipe Details

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The "Ramblin Roy" burger

I learned how to make these burgers from a friend in Texas. As you know Texas is the bar-b-que capital of the world. Over the years I have fine tuned this recipe The secret ingredient is love.


1 Lb bacon
1 Lb Italian spicey sausage
2 1/2 Lbs lean ground beef
3 Tbl moores liquid marinade
1 Tbl Hot Sauce
1/2 Tbl black pepper
1 cupBar-b-que sauce
1/2 or so Tbl seasoning salt
Optional toppings:
sliced swiss cheese
Sauteed mushrooms and a Walla Walla onion in butter, garlic and soy sauce.


Chop uncooked bacon(freeze slightly for easier chopping)and cook until crispy. Cool to touch. Mix all ingredients together throughly and make into pattys.Cook over briquets and soaked hickory chips in Brinkmans barrel smoker until well done add cheese just before serving so it can melt onto burgers. Optional toppings: As burgers are cooking you want to saute sliced mushrooms and sliced onions in soy sauce, garlic and butter untill tender and juicy. Top with Nally Vally mayonase,Heinz catsup,romaine lettuce on a toasted potatoe bun.


Family and friends beg us to make these burgers for them! See you in Napa