Eatin Smoke
Full Fledged Farker
- Joined
- Nov 26, 2011
- Location
- Valparai...
Mixed some fresh ground chicken, fresh basil, fresh garlic, onion, freshly grated parmesean, S&P and formed into patties. Fired up the Keg to 600F and onto the fire they went.
Topped w/ provolone & fresh mozz. Brushed rolls w/ EVOO for a quick toast.
Rubbed fresh garlic on the toasted buns and topped each burger w/ homemade tomato sauce, more basil, & more parm.
They were perfectly moist and delicious!!
Topped w/ provolone & fresh mozz. Brushed rolls w/ EVOO for a quick toast.
Rubbed fresh garlic on the toasted buns and topped each burger w/ homemade tomato sauce, more basil, & more parm.
They were perfectly moist and delicious!!