posted on Sep, 16 2010 @ 01:19 PM
Have your butcher take a decent sized chuck roast and run it through the grinder using the course (chili) grind plate... not the one with the smaller
holes used to grind regular hamburger meat. Just tell them you want a chili (coarse) grind and to make sure they run it through Twice.
Place the ground chuck in a mixing bowl. Add salt, pepper and garlic powder to taste. Mix Well.
Pat the burgers slightly larger than your hamburger rolls, put the patties on a plate, splash a bit of soy sauce on them, cover and place them in the
fridge for an hour or so ... to marinate a bit.
Take two pieces of heavy duty aluminum foil slightly smaller than your outdoor BBQ's grill surface.
Lay one sheet on the counter and cover it with an good layer of Mesquite chips which have been soaked in water for about an hour or so... leaving
about a 2" edge around the sides. You can buy the mesquite chips at your local supermarket, wallyworld, etc. for about 2-3 dollars a bag.
Place the second sheet over top the first and fold the edges in twice, about a 1/2" each time to seal the foil packet.
Take a fork and poke random holes through the top sheet of foil ... to allow the smoke out .. being careful Not to punch through the bottom sheet
Place the foil packet on the lower rack of your BBQ grill over Medium heat/flame.
Place the burgers on the Top rack and close the lid.
Check the burgers after about 15 minutes, and again every 3-5 until the burger's "juice" runs clear (i.e. no blood)
Mesquite-Smoked Steak Burgers
... to die for
edit on 9/16/2010 by 12m8keall2c because: chuck Roast not chuck steak