This burger is marinated in Frank's Red Hot, Tabasco, Worcestershire, garlic and pepper, stuffed with feta, smoked, and then covered with a buffalo-style mayo.
Makes: (3) half pound burgers
Marinate Time: 12 hours
Prep Time: 5 minutes
Smoke Time: 30 minutes (medium-rare)
For the Burger
1.5 lbs chuck roast
1 tablespoon fresh garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Frank's Red Hot
2 teaspoons Tabasco sauce
1/4 teaspoon white pepper
6 tablespoons feta cheese
For the Sauce
1/2 cup mayonnaise
2 teaspoons fresh garlic, minced
2 teaspoons Frank's Red Hot
1 teaspoon Tabasco sauce
1 tablespoon fresh parsley, chopped
1 teaspoon cracked pepper
Wood Smoking Chips
-Tools-
Weston Meat Grinder
Weston Vacuum Sealer
Weston Burger Press
Weston Patty Paper
Weston Smoker
*Tip before you begin: Chill your grinder head and keep the
meat as cold as possible before and during the grinding
process. This will keep your mixture from turning to mush and also keep
it from sticking to your press. Chilling your burger press isn't a bad
idea either.
1. Grind
Cube the beef, then run it through the coarse plate of your
Weston Meat Grinder. Run it through a second time, this time with the fine plate attached.
2. Marinate
Hand mix the beef with the remaining ingredients (except feta). Place the mixture in a
vacuum sealer bag and seal with a
Weston Vacuum Sealer. Refrigerate for at least 12 hours.
3. Preheat your Smoker
Once the meat has finished marinating, place wood chips in a bowl and cover with water. Allow to soak for a half hour. In the meantime, set your smoker to medium and allow it to heat up, keeping the dampers cracked open slightly.
4. Press
While the
smoker preheats and the wood chips soak, remove the beef from the vacuum sealer bag and make six meat balls.
Set your burger press to 1/4#. Place a piece of patty paper on the bottom of the press, put a ball of meat toward the back of it, then press and remove. If your patty sticks to the top, it needs to be chilled again. Repeat for the remaining patties.
5. Stuff
Once you have your six patties, place one patty on the press, place two tablespoons of feta cheese in its center, then stack a second patty on top of that.
Press down the top, lift, and you will have one half pound feta
stuffed patty.
6. Smoke
Place the wood chips into the smoking box and place the burger patties onto the racks of the smoker. Open the dampers a bit and smoke for a half hour, then check the internal temperature of the burger.
7. Make the Sauce
While the burgers are smoking, combine the ingredients for the sauce.
8. Serve
Once you have reached your desired burger temperature, place the burgers on a plate and serve with the sauce poured over them.
