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My Colossal burger line keeps
expanding and folks really have
taken a liking to these big
stuffed burgers as they are
loaded with flavor and hey...
Who says you have to eat it all.
Go Big and go bold! Leftover are
a tasty treat as well.
Let's get to cooking!
Mix the beef , minced basil
leaves, red onion, 1 clove
chopped garlic, bread crumbs and
1/2 cup Arrogant Bastard Ale
together thoroughly. Refrigerate
the meat mix.
In a
medium mixing bowl combine Au
Jus packet, 3 cups water and 1/4
cup Arrogant Bastard Ale.
Mix this thoroughly. Set aside
1/8 cup Au-Jus for the onions
etc. Add 1 lbs. beef bottom
round steak stir then
refrigerate for 1 hour.
In a medium sauce pan, melt 2
tbsp butter over medium heat.
Add in one sliced sweet onion.
Add in 8 oz. mushrooms, 1 very
coarsely chopped green bell
pepper. Add in 1 clove chopped
garlic and 1/8 cup Au Jus.
Sautee until the onions, peppers
and mushrooms have softened..
Remove from heat and set aside.
In a medium sauce pan, place the
marinated steak. Include a spoon
or two of the Au Jus no more.
Slowly simmer over medium heat
until the steal has browned. A
little pink is preferred as it
will cook more inside the
burger. Remove from heat and
combine the steak with the
sautéed veggies. Let this cool a
bit.
Using the meat, form 8 patties
5" in diameter. Lay down the first
patty. Lay down some apple
smoked Pepper Jack cheese. Spoon
on 1/4 of the Philly Cheese
Steak mix. Add another layer of
smoked Pepper Jack cheese. Nest
add the rub of choice. In my
case I found
Mad Hunky
Meats Rub to be a
fine choice for this. Now its
time to lower the roof! Lay a
patty on top and press down a
bit working your fingers around
the diameter pinching the edges
closed. We want a good seal. Top
the burger off by dusting it
with some more Mad Hunky Rub and
this means top and bottom. Damn
thing is looking good now isn't
it?
Pre-hat your cooker to 245
degrees. Once pre-heated place
the burgers on the cooker, close
the door and let the smoke roll!
Our target temp is 160 degrees.
We will however, mop them at 158
degrees.
Once the burgers have soaked up
the smoke and heat and have
reached 158 degrees, mop on some
Blues Hog Tennessee Red Sauce.
Oh my god the smell is amazing
right about now. Look to your
right. Isn't that burger a
beautiful things? Once the
burgers reach 160 add 3 slices
of medium cheddar to each and
close the door. We don't want to
completely melt the cheese so it
runs off. We want to soften the
cheese. Once this is done remove
the burgers from the cooker and
let stand 10 minutes.
Prepare your buns. That's right!
Get your buns all lathered up
with Mayo, hamburger relish,
pickles, red onion, ketchup or
even Jalapeno's. What ever works
for you.
We usually do not serve sides or
desert with these bad to the
bone burgers. Now look at that
last picture on the right.
That's what I'm talking about.
That is nothing short of pure
Bovine bliss!
These may look intimidating but
they are tasty, juicy and just
plain fun to make and a hoot to
eat. A few more bottles of
Arrogant Bastard Ale go great
for washing this mountainous
burger down and leaving a silly
grin on your face.
Well just to sit there
drooling... Get to cooking!
Remember... Smoke it and they
will come!
Ladies, this burger is a sure
fire way to land you a man!
Blues Hog Tennessee Red
Sauce Available at...
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