PepperFool.com Home Back to Recipe Main Page Back to Beef Recipes
Paul's Zippy Burgers
  Back To Index
    Paul's Zippy Burgers

  • 5 lbs LEAN (80/20) Hamburger (See note #1)
  • 5 lbs Pork Sausage (See note #2)
  • 10 pkgs Lipton Beefy-Onion Soup mix
  • 5 tbsp Worcestershire Sauce
  • 5 tbsp Ground Cayenne pepper (See note #3)
  • 2 tsp Garlic powder
  • 2 tbsp Mesquite Liquid-smoke
  • This one's really easy - just combine all ingredients, form into patties, place same on lightly-greased cookie sheets, freeze overnight, and store in Ziplok-type storage bags in the freezer until you're ready to throw 'em on the grill.

    Note #1: Make sure you use *really* lean hamburger for these, otherwise you'll have lots of problems with flare-ups on the grill caused by dripping grease. Don't worry - the pork sausage will have enough fat in it to keep the burgers juicy.

    Note #2: I use, for lack of a better term, "store-ground" pork sausage - not things like Jimmy Dean -brand or similar sausage. For one thing, it's cheaper. But more importantly, it's a much coarser grind, and gives the burgers a better, bulkier texture once they're done cooking.

    Note #3: I arrived at the '5 tablespoons' amount for this recipe based on my lovely wife's complaint that more than that would make the burgers too hot for her. Now that she's no longer in the picture, tho.... (hehehe)

    From: Paul Carter
    Posted By: Paul Carter, Via: Chile Head Mailing List
    Date: Sat, 27 Jul 2002

    *BACK TO BEEF RECIPES*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2004
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA


PepperFool.com