beauxburgers

ronbeaux

Ingredients

• 2.5 lb 85-15 ground beef	• 1 Dash A-1 steak sauce
• &#189 tsp salt (or to taste)	• &#189 Cup grated smoked gouda cheese
• &#189 tsp black pepper (or to taste)	• &#188 Cup grated pepper jack cheese
• &#189  tsp garlic powder	• &#189 Cup Pick one- chopped onions, jalapenos, bell pepper, mushrooms, smoked ham
• &#189  tsp onion powder
• &#188 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&#034 long. Put the hamburger mixture on the sheet and smash it out in a rectangular shape about &#188&#034 thick. Spread the cheeses on first in a level manor, then sprinkle the other chopped ingredients on it. Make sure to leave at least &#189&#034 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 160
Let the beauxburger rest for 10 minutes
use a long sharp knife with very little downward force to slice

Number of Servings:

Time to Prepare: