Smokey Lew
Head Chef
I ground up some brisket and tri-tip for meatballs a couple of days ago and had some of the ground meat left over in the fridge. Since the meatball meat mixture (half brisket & half tri-tip) had seasonings and bread crumbs in it, I didn't get a true flavor profile of the meat mixture.
The left over ground meat didn't have any of the meatball seasonings in it so this should be a good taste test. I only seasoned the burgers with salt and pepper before going on the grill.
I really liked the beefy flavor of these burgers. Grinding your on meat from whole mussel is the best way to go for burgers.
Burgers over direct coals about 2 to 3 minutes per side for searing.
Burgers moved to indirect side for finishing and cheese melting.
Plated with some broccoli and shoestring fries.
Uploaded with ImageShack.us
The left over ground meat didn't have any of the meatball seasonings in it so this should be a good taste test. I only seasoned the burgers with salt and pepper before going on the grill.
I really liked the beefy flavor of these burgers. Grinding your on meat from whole mussel is the best way to go for burgers.
Burgers over direct coals about 2 to 3 minutes per side for searing.
Burgers moved to indirect side for finishing and cheese melting.
Plated with some broccoli and shoestring fries.
Uploaded with ImageShack.us