Ingredients
-
2 lbs ground beef
-
3/4 cup caesar-flavor croutons (herb and garlic, crushed)
-
3 tablespoons bacon bits
-
2 tablespoons minced garlic
-
1 tablespoon Worcestershire sauce
-
1 tablespoon onion powder
-
3 tablespoons cattleman's classic barbecue sauce
-
1 tablespoon hy's seasoning salt
-
1/4 cup maple syrup
-
1/4 cup crumbled blue cheese
-
mesquite wood chips, soaked
-
1 egg
-
2 tablespoons deli prepared hot mustard
Instructions
- Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined.
- Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked.
- Set the patties in the fridge for one hour.
- Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity.
- Dump soaked mesquite chips on hot side of grill, allow them to come to a flame.
- Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance.
- Close grill hood, and allow burgers to slow cook --
- Flip the burgers and close the hood again.
- Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees --
- Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun.