• St. Myron 07

    From Dave Drum@1:229/452 to All on Sat Aug 7 21:16:24 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Myron Mixon's Whistler Burger
    Categories: Beef, Cheese, Breads, Pork, Chilies
    Yield: 2 Servings

    1 lb Ground beef; the best and
    - freshest you can afford
    1 oz Pkt dry ranch dressing mix
    3 tb Beef Rub; (below)
    2 tb Unsalted butter
    2 sl Sharp cheddar cheese
    2 sl Smoked Canadian bacon
    2 White hamburger buns

    MMMMM--------------------------BEEF RUB-------------------------------
    1/2 c Kosher salt
    2 Tablespoons
    1 ts Sugar
    1/2 ts Chipotle pepper powder
    1/2 ts Chilli spice mix
    1 ts Garlic powder
    1 ts Granulated dried onion

    MMMMM--------------------------GARNISH-------------------------------
    Mayonnaise
    Iceberg lettuce
    Ripe tomato slices

    Srt a smoker or oven @ 300ºF/150ºC.

    In a medium nonreactive bowl, combine the ground beef
    with the ranch dressing mix and the beef rub. Mix gently
    with your hands, but be careful not to overwork the
    meat. Form into 2 patties (or more if you want smaller
    burgers).

    Place the burgers in an aluminum pan and place the pan
    in the smoker or in the oven. Cook for 15 minutes for
    medium-rare and up to 30 minutes for medium-well.

    Remove the burgers and allow them to rest, uncovered.
    Melt the butter in a medium skillet over medium heat.

    When the butter is hot but not smoking, slide the
    burgers carefully into the skillet, using a spatula.
    Cook the burgers for about 3 minutes on each side, just
    until they're seared and a nice crust has formed.

    Top with cheddar cheese. Transfer burgers onto a platter
    and let them rest, lightly covered with aluminum foil.

    In the same medium skillet over medium heat, cook
    Canadian bacon for about 2 minutes on each side, until
    lightly crispy. Transfer to paper towels to absorb any
    excess grease.

    Lightly toast the buns and smear the top and bottom
    halves of each with a little mayonnaise. Add burgers, a
    slice of Canadian bacon, a piecce of lettuce and a slice
    of tomato and serve.

    RECIPE FROM: https://www.foodrepublic.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "It's never "just a game" when you're winning." -- George Carlin
    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)
  • From Dave Drum@1:229/452 to All on Mon Aug 16 21:43:22 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Myron Mixon's Whistler Burger
    Categories: Beef, Cheese, Breads, Pork, Chilies
    Yield: 2 Servings

    1 lb Ground beef; the best and
    - freshest you can afford
    1 oz Pkt dry ranch dressing mix
    3 tb Beef Rub; (below)
    2 tb Unsalted butter
    2 sl Sharp cheddar cheese
    2 sl Smoked Canadian bacon
    2 White hamburger buns

    MMMMM--------------------------BEEF RUB-------------------------------
    1/2 c Kosher salt
    2 Tablespoons
    1 ts Sugar
    1/2 ts Chipotle pepper powder
    1/2 ts Chilli spice mix
    1 ts Garlic powder
    1 ts Granulated dried onion

    MMMMM--------------------------GARNISH-------------------------------
    Mayonnaise
    Iceberg lettuce
    Ripe tomato slices

    Srt a smoker or oven @ 300ºF/150ºC.

    In a medium nonreactive bowl, combine the ground beef
    with the ranch dressing mix and the beef rub. Mix gently
    with your hands, but be careful not to overwork the
    meat. Form into 2 patties (or more if you want smaller
    burgers).

    Place the burgers in an aluminum pan and place the pan
    in the smoker or in the oven. Cook for 15 minutes for
    medium-rare and up to 30 minutes for medium-well.

    Remove the burgers and allow them to rest, uncovered.
    Melt the butter in a medium skillet over medium heat.

    When the butter is hot but not smoking, slide the
    burgers carefully into the skillet, using a spatula.
    Cook the burgers for about 3 minutes on each side, just
    until they're seared and a nice crust has formed.

    Top with cheddar cheese. Transfer burgers onto a platter
    and let them rest, lightly covered with aluminum foil.

    In the same medium skillet over medium heat, cook
    Canadian bacon for about 2 minutes on each side, until
    lightly crispy. Transfer to paper towels to absorb any
    excess grease.

    Lightly toast the buns and smear the top and bottom
    halves of each with a little mayonnaise. Add burgers, a
    slice of Canadian bacon, a piecce of lettuce and a slice
    of tomato and serve.

    RECIPE FROM: https://www.foodrepublic.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "In cooking you've got to have a what-the-hell attitude." -- Julia Child --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)