Poppa Mike’s Legendary Gnarly Burgers
Posted by Caveman Cooking on December 7, 2009
These burgers are so truly “Gnarly” that you have to pronounce the “G” when you say the word!
1lb. Ground Beef
1lb. Ground Lamb
1lb. Ground Turkey
2 Tbsp. Dried Chopped Onion
1.5 Tbsp. Worchester Sauce
1.5 Tbsp. Teriyaki Sauce
1/2 Tbsp. World Spice Merchants “Montreal Steak Spice“* (UPDATE: now referred to as “Le Quebecois Steak Spice“)
1 tsp. World Spice Merchants “Chipotle Chili Powder”
2 tsp. Finely Chopped Garlic
1/4 tsp. Ground Pepper
Combine all ingredients in large bowl.
Knead meat mixture and other ingredients together, mixing very well. Grab baseball sized handfulls of mixture and form into patties.
Place patties onto sheets of wax paper. It keeps the burgers from sticking together. Plus, it makes freezing any leftover burgers a breeze.
Just add some cheese, and BBQ or griddle cook as you please. Enjoy!
HINT: My Grandfather, who taught me this recipe, used to use ground Veal. I just don’t do the Veal thing, so I substitute the Turkey instead. Ground Pork can be used, too.
HINT #2: If you freeze these, just throw them straight onto the grill when you’re ready to chow ’em down – no defrosting necessary.
*I highly recommend you get this from World Spice Merchants. Their version the Montreal seasoning is the best I have ever used. Plus, it has very little salt, especially compared to most of the commercial versions available.
Prep Time = 15 minutes
Cook Time = 10-12 minutes
Makes 12 Burgers
©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.