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
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