These burgers used a recipe called Three Meat Burgers and were from Raichlen's Burgers by Steven Raichlen and they hail from the Balkans where they are called cevapcici. They are sausage shaped ground meat patties. They use lamb plus any combination of beef, veal & pork. This version of the recipe called for beef, lamb & pork plus some seasonings, fresh parsley, beef broth & baking soda. The baking soda supposedly helps keep the mixture light. In fact the mixture is refrigerated for two hours before grilling over high heat. The burgers are served on a crusty roll with diced tomatoes, onions & red bell peppers as condiments. Now originally I was going to make a BBQ pork burger that is sort of like a pulled pork sandwich burger from this same book, but when I spotted this three meat burger I knew it was right up my wife's alley. Well I did good, she declared it to be the best burger she ever remembers having. It didn't do that much for me, but the meat was extremely tasty & highly seasoned. For me: give me a smokey bacon cheeseburger, but as I said I did do this for my wife and I chose well. Onto the pix...
It snowed about 2" from the time I began prepping the burgers until after dark when I cooked them. As we all know a little snow doesn't phase the Egg one bit. I did learn something about my new grill gazebo though: The bad news is that with a little wind, the snow does land on the grills to some extent. The good news is that in the aisle where I stand I get to stay dry.
The ingredients for the patties are gathered. Equal parts ground lamb, beef & pork, onion, flat-leafed parsley, beef stock, salt & pepper, baking soda (for lightness it is claimed), ground coriander & an addition by me: ground cumin.
I used my Kitchen scale to weigh out equal portions of the meat.
Here all of the ingredients for the patties are measured out and are ready to mix. Believe it or not those are equal amounts of the lamb (left), beef (center) and pork (right). This is why I used a Kitchen scale.
Everything but the beef stock is in a mixing bowl & get mixed together before adding the beef stock.
The beef stock has been added and the meat mixture is quite soupy. With a bit of difficulty the meat was mixed into 8 sausage shaped patties about 2 1/2" long x a little over 1" in diameter. They went into the refrigerator for 2 hours to firm up.
It is now after dark. The snow has continued to come down and the Egg has been heated up. The Egg was preheated to 550 degrees with the CI half moon raised griddle grate so I could toast the buns. I did those first because as you can see I could only do one bun at a time and I didn't want to keep raising the lid to check on the buns while the meat was cooking. Also I was able to keep close tabs on the buns which didn't take long to cook at 550. This way I might burn the first buns (I didn't), but I wouldn't burn 4 at once.
The buns & griddle grate are off & the meat is on. I'd sprayed the griddle grate with PAM for grilling so I didn't have any problems with these soft patties sticking. The smell from the grilling patties was amazing.
The meat cooked for about 2 1/2 minutes a side x 4 and I pulled them when they were around 160 as measured by my instant read thermometer.
The patties have rested for 2 minutes and it is time to eat. The condiments were diced tomato, onion & bell pepper s.
To make the burgers you used two patties per bun and topped this with the tomatoes, bell pepper & onions. To be honest these patties were tasty enough you didn't need the condiments.
I hit a home run with these burgers for my wife. She just got up a little while ago and the first thing she said was: "Those were the best burgers last night!" I often wonder what she saw in me, but she does enjoy good food...