Originally Posted by chriscw81
i recently broke in new grinder for some burgers too. it totalled to around 5 pounds and i used:
about 3.5 pounds of top round
about 1.5 pounds of boneless short ribs
4 slices of bacon (yes, you read that right )
i ground it all up and reversed them on my OTG with some mesquite. They were by far the best burgers i've ever had. it more expensive than i'd like it to be so next time i'll try something a little less costly. i may start grinding the meat for burgers every time now.
I'll have to give that a shot. I reverse seared mine too. Did I hear somewhere you need to fully cook the burgers when you use bacon? Maybe that was sausage I'm thinking of, bacon's already cured and smoked once.
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
Backwoods Ext. Party, Vision Kamado, 22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"
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