|by Marcel Desaulmiers|
Winner of the James Beard Award for Best Cookbook on a Single Subject "Never again will a burger be just a burger.
1 - 10 of 32 for smoked burgers
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Mix all together and form into patties, smoke in cold smoker ... but hickory works well also. Reduce cooking time by about 20% and grill or fry as usual.
Mix deer burger, spices, oats ... paper towels to absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
Divide meat into ... into 3/4-inch thick burger. Make deep ... high heat. Add burgers, cook until ... Top with bacon. Top with onion rings and top buns.
Combine ingredients making sure to fold the bleu cheese into the beef. Serves 6.
In a bowl, mix mayonaisse with 1/2 tablespoon of garlic salt (McCormick's California style works very well), 1 tablespoon of dill weed, mix, then ...
Using hands, mix all ingredients thoroughly in a glass or plastic bowl. Cover, let stand in refrigerator for 24 hours. Make 2 rolls about 10 to 12 ...
Brown meat and ... chili powder, liquid smoke, Kitchen Boquet ... pan. When ingredients get thick and bubbly, it is ready to eat. Makes 10 to 12 servings.
Mix all ingredients thoroughly in a glass or plastic bowl. Cover and let stand in refrigerator overnight. Make into a roll about 2 inches thick, wrap ...
Mix like bread dough and refrigerate for 24 hours. Knead again and let set another 24 hours. Shape into 5 small rolls. Bake in 150 degree oven for 8 ...
Mix all ingredients. Pack into 3 pound can with lid or put in top of double boiler. Steam for 1 1/2 hours. When cool, mix with lemonnaise and dill ...
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