Mar 07 2017
Yesterday I had hoped to do smash burgers on my gas grill
but then the rain came so had to do them inside. I had a pound chub of ground
round I forgot to put in the freezer so had to use it.
My sides would be some small dill pickles stuffed with
cheese and wrapped in bacon. I got the idea from LTBBQ member Old Dave. I had
some Claussen mini dill pickles, I cut the top off, scooped out the seeds and filled 2 with cream
cheese and 2 with some beer cheddar spread, sprinkled some Penzey’s sandwich
sprinkle over, wrapped in center cut bacon. I secured them with toothpicks and
some more seasoning on top.
I had some baby bella mushrooms and removed the stems from
4, added some seasoned stuffing mix and wrapped in bacon. The bacon would
provide moisture for the stuffing mix.
I preheated my convection oven to 400 deg. and added the
pickles and mushrooms. I heated up a skillet with a little olive oil spray and
did 4 smash burgers using about .2 pound for each seasoned with Weber’s gourmet
burger seasoning. After about 4 minutes I flipped the burgers and added some
provolone cheese after 3 minutes.
The pickles and mushrooms had been in for 15 minutes but the
bacon needed browned some. The burgers were done so set off the burner and put
the pickles and mushrooms under the broiler to crisp up. I had toasted some
buns cut from hoagie buns, added mustard and two of the burgers.
That was a good supper; I was hungry for a good burger. The
wife and I both loved the pickles, both cheeses were good but we both thought
the cream cheese was a little better. Thanks for the pickle idea Dave,
delicious and will be making them again!
Pickles & mushrooms ready for the oven
The mushrooms
Burgers are on
Turned & cheese added
The buns
Pickles & mushrooms done
Burgers done
My supper
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