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Smokey Hickory Burgers |
Submitted By:
Art |
| Date/Time :
December-22-2005, 13:50:00 |
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RECIPE INGREDIENTS: 2 1/2 pounds ground chuck beef (15-20% fat), 6 ounces smoky bacon, minced. 1/2 cup freshly grated Parmesan cheese, 3 tablespoons bottled hickory-flavored barbecue sauce, 1 tablespoon Dijon mustard, 2 teaspoons minced garlic, 2 tablespoons sweet Hungarian paprika, 1 1/2 teaspoons freshly ground black pepper, 1 teaspoon salt, 8 hamburger buns, split. Barbecue Mayonnaise Sauce, Lettuce leaves, sliced tomato and red onion. RECIPE METHOD: Combine first 9 ingredients in large bowl. Mix gently just until blended. Shape mixture into patties using BurgerMate. DO-AHEAD TIP: Patties can be made 8 hours ahead. Cover and refrigerate. Prepare barbecue (medium heat). Grill cut sides of buns until toasted, about 1 minute. Transfer buns to platter. Grill burgers about 4 minutes per side for medium-rare doneness. Generously spread Barbecue Mayonnaise Sauce over bottom halves of toasted buns. Place patties on buns. Top with lettuce, sliced tomato and onion. Cover with bun tops and serve. |
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