How To make Hardly's Charcoal Broiled Burgers
1 lb Ground Round Beef
Salt & Freshly Ground pepper 2 tb Butter Or Regular Margarine
1 c Onion, thinly sliced
3 tb Catsup
1 1/2 tb Prepared mustard
4 Hamburger buns, split,
Toasted and buttered
Pickle Slices Onion Slices Lettuce Leaves Tomato Slices Mix the ground beef and the salt and pepper together in a bowl, blending well. Shape into 4 patties about 1/4-inch thick. Place the patties on a grill 4 to 6 inches from the heat over grey-hot coals. Grill about 4 minutes on each side or to the desired doneness. Meanwhile, on the same grill in a small saucepan, melt the butter and add the 1 cup of sliced onion. Cook until crisp tender. Remove the onion with a slotted spoon and reserve. Stir the catsup and mustard into the butter left in the sauce pan and heat to serving temperature. When the hamburgers are done, place each one on a toasted bottom, and top first with some of the cooked onion and then a dollop of the catsup-mustard mixture and then garnish as desired. Makes 4 Hamburgers. Gloria Pitzer's Secret Recipe For: Harvey's Charcoal Broiled Burgers
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Char Broil Grill2Go X200
First time trying this grill. I bought a different regulator and will use the original one for steaks burgers and such. I couldn't believe the steam produced. Hardly any grease in the trap. I put grill lines on the chicken breasts that are in the foil. I didn't want to risk drying out the meat. This grill worked great. I'll try this again but with skinless boneless thighs next time. I bought a box of 6 to 1 burgers. I'm going to cook some with hickory wood chips on the grill also. I'm looking forward to using this all summer.
Turkey Burgers | Gennaro Contaldo
Super fast, super lean, super tasty turkey burgers! This is such a treat and a really quick crowd pleaser! Gennaro’s gravy dip is also a brilliantly quick and absolutely full of flavour - would even be great with your Sunday roast!
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Meat & Vegan Gravy | Get Ahead Gravy Day | 14th December 2019 -
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Let's talk turkey. Brisket is king in Texas but most turkey breast is a popular seller in BBQ restaurants. It doesn't get as much social media hype as the rest of the smoked meats but trust me, it's right up there as far as sales go.
In this video we will season up these turkey breasts and show how easy it is to smoke it to perfection.
Which is better? Propane or Kingsford Charcoal? What do you think? Hit us up in the comments!
Thanks and shoutouts to @ratemybeer1
We both really love Kingsford charcoal. It is consistent and relatively slow-burning, ideal for most uses.
We deliberately tried neutral meats like chicken and burgers. Basic backyard cooks. All were minimally-seasoned to not overcome the flavor. We tried to keep it equal and balanced, and we blindfolded each other and taste-tested them independently. Sort of scientific... with a sample size of two subjects who already had predetermined notions. Sort of scientific. LOL.
But we could tell the difference instantly.
I have to say that the propane surprised me. It was good. But the charcoal has something special, it's just there like a well-proportioned seasoning.
We both went into this with the expectation that charcoal was going to win, so this is hardly scientific.
And the charcoal did win. Hands down.
But for a quick mid-week cook for the family? The propane is pretty decent.