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beauxburgers
Ingredients
• 2.5 lb 85-15 ground beef | • 1 Dash A-1 steak sauce |
• ½ tsp salt (or to taste) | • ½ Cup grated smoked gouda cheese |
• ½ tsp black pepper (or to taste) | • ¼ Cup grated pepper jack cheese |
• ½ tsp garlic powder | • ½ Cup Pick one- chopped onions, jalapenos, bell pepper, mushrooms, smoked ham |
• ½ tsp onion powder | |
• ¼ Cup Worcestershire sauce |
Instructions
Start by mixing everything but the cheese and chopped ingredients in a large bowl. Then lay out a sheet of wax paper or plastic wrap about 20" long. Put the hamburger mixture on the sheet and smash it out in a rectangular shape about ¼" thick. Spread the cheeses on first in a level manor, then sprinkle the other chopped ingredients on it. Make sure to leave at least ½" from all sides clear. Start by lifting one end up and over to start rolling the Beauxburger into a sushi like roll. 3 or 4 rolls is good. Now smash all the edges together and seal off the inside ingredients forming a football shaped object. Season the outside of your roll up with your choice of seasonings, I like to use a commercial steak seasoning.The Beauxburger is cooked on direct heat. Either the large or the small egg will work. Just make sure it is elevated up into the dome to have some distance from the lump. Start off with the egg at 500 and place the beauxburger on the grid and sear it for three minutes. Then carefully turn it over and sear the other side. Place a meat probe into the center and adjust the egg to 350 degrees to finish cooking. Add your choice of smoking chips after the sear.
Notes
Let the internal temp get to 160Let the beauxburger rest for 10 minutes
use a long sharp knife with very little downward force to slice
Number of Servings:
Time to Prepare:
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