slow roasted hamburgers

fishlessman

someone posted about these about a week or two ago and just tried them. they were really good. made 2 patties from 2.5 pounds of 80/20 and cooked them over wine soaked oak for about an hour at about 250. made a sauce with ketcup, sweet baby rays and some chipotles and adobo sauce and warmed it on the stove. covered the burgers with lots of bluecheese and bacon and poured the warm sauce over it. best burger in a long time

Unknown

fishlessman,
Have ya ever tried 1/2 hamburger and 1/2 sausage... very good .. cook it the same way you do your hamburger patties with just a little more heat.. got to get the sausage done,, very tasty
Lindsey

mad max beyond eggdome

Lindsey Webb,
or try it bulgarian style, burger and ground pork, with some chopped onion, a little cumin, and a little club soda (yep, club soda). . ..

Mark Backer

Lindsey Webb,[p]Man, I bet that'd be good. I may have to try that this weekend...

fishlessman

mad max beyond eggdome,
dont know where i got the idea, but club soda goes into any meat i wrap on the egg, may it be ribs,or pulled beef and now i guess hamburgers

BlueSmoke

mad max beyond eggdome,
or Rumanian style: half beef, half lamb, garlic, onion, black pepper, mint, club soda...[p]Ken

mad max beyond eggdome

fishlessman,
yea, i don't know where the club soda came from either. ..i have a bulgarian cookbook, and almost every ground meat dish includes club soda....not sure what it does, but those burgers sure taste good. ..

fishlessman

Lindsey Webb,
i try to make sausage meat once a month, 15 to 20 pounds. some i make links out of, most i just zip lock and freeze. got a good collection of different types to try this on. one i know that would be great for this is a tuscan sausage with sundried tomatoes and anchovies, a little strong flavored on its own, but great in stews and casseroles. ill give this idea a try, thanks

thirdeye

Guys,
Club soda is carbon dioxide dissolved in water which makes carbonic acid. So it's a light duty tenderizer. I've used a little when doing whole stuffed fish wrapped in bananna leaves or foil.[p]I think bakers use it in pancakes and waffles also?[p]

Marvin

BlueSmoke,
Now why didn't I think of that??? Great idea; first thing next week, Romanian (sp?) style burgers. Thanks, Ken.

Greendriver

fishlessman,[p]Bet that gave a whole new meaning to the "Quarter Pounder" , in more ways that one.

Unknown

mad max beyond eggdome,[p]The receipe I found below is very close to the "Kebobs" of my youth. We substitute water or club soda for the egg white and every family uses combinations of meat and spices based on preference and price. As told to me by Grandma, the club soda can be used instead of the baking soda and water ingrediants. Cooked over very hot coals, the club soda or baking soda makes the interior of the meat very moist and juicy (learned by leaving it out). [p]ChuckE[p]
Title: Cevapcici (Cevaps for Short)
Categories: Appetizers, Beef, Other meat, Pork
Yield: 1 servings

1 lb Lean ground beef
1/2 lb Ground lamb
1/2 lb Ground pork
4 Garlic cloves; finely chopped
1 ts Salt
1 ts Baking soda
2 ts Freshly ground black pepper
1 ts Cayenne pepper; or more
Seasoned pepper and garlic p
1 egg white beaten

Recipe by: NDooley@president-po.president.uiowa.edu Mix all,
altogether. You may wish to combine the seasonings or grind
them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or
sauteed). The smaller size works great for an appetizer (on a
toothpick).

Traditionally, these are not served in barbeque sauce.[p][p]