Filthy Burgers
Barbecue force Pork, Beef, and Bacon square measure combined to make the burger that’s been named the Filthy Burger; this burger is like nothing else you’ve ever tasted. This is often the simplest burger I’ve ever eaten up which holds true of these years later.
When my friend Rebecca 1st delineated Filthy Burgers to Maine, I feel my jaw really born. Simply the thought of these 3 meats combined in one burger, I knew I required to undertake it for myself.
I created these burgers for the primary time some years agone. Simply basic cognitive process that 1st bite makes my mouth water nowadays. This is often a burger I create each likelihood I purchase.
INGREDIENTS :
- 2 pound bacon cooked until crisp, crumbled or chopped small
- 2 cups cooked barbecue pulled pork roughly chopped
- 1 1/2 pounds ground chuck or ground beef between 80/20 - 75/25 lean
- freshly ground black pepper
- sliced pepper jack or cheddar cheese
- kosher salt
For serving:
- favorite barbecue sauce
- thinly sliced red onion
- sliced tomatoes
- toasted burger buns
- sliced pickles
- crisp lettuce
INSTRUCTIONS :
- Combine the bacon, pork, and beef in a large mixing bowl. Mix with your hands to evenly distribute the different meats. Use a ring mold (as outlined above) or shape the patties with your hands. Place them on a large tray. Season lightly with salt and pepper. Set the tray in the refrigerator while you preheat the grill to medium-high heat.
- Set a spray bottle of water next to the grill, so that you can spray down any flare-ups. Place the cold burgers on the grill and don't touch them again until they are browned on the bottom and about halfway up the sides, about 4 minutes. You should be able to easily slide your spatula under them. If flames flare up from the fat in the burger, spritz the burgers with a little water.
- Flip the burgers carefully and continue grilling over medium-high heat until there are grill marks under the burgers, about 5-6 minutes. Transfer the burgers over to one side of the grill and turn the burners off under the burgers and adjust the other burners to medium-low heat. This allows the burgers to finish cooking over indirect heat. When the interior temperature is 5°F below the point you like it, (rare: 125-130°F, medium: 140-150°F, well: 160-170°F), lay the slices of cheese over each burger and transfer the burgers to a clean tray. Loosely cover them with foil and let them rest until the cheese has melted.
- While the burgers are resting, toast the buns on the grill. Build the burgers with whichever topping you like best. I personally recommend copious amounts of barbecue sauce. Enjoy!
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