Hasn’t the weather just been ‘mazing? At least in my part of the world it is pretty as you please and everyone I see grins like a big ol’ possum. Sure does help everyone’s disposition too. Still, I have something to say, something to po’ mouth about as we say down here.
Continuing with a feeling I shared earlier of trying to save money at the check-out lane, I have forced myself to just look at some of my favorite packages of beef when passing by the meat counters. Sure, I pick one up every now and then, press on a nice tenderloin roast, run my finger across the marbling of thick rib-eye steaks or just hold a couple of good rumps in both hands as though I’m really deciding which one to choose, only putting them down and walk away as if I changed my mind… But I’m not trying to fool anyone ya know, just waiting patiently like most everyone else to get to the ground beef area.
And that’s okay, as long as the weather is raht purty, might as well do what I like best and that’s fire up the grill. This is a recipe I have been toying with, in my head at least, all winter waiting on the weather to git right. A real hamburger as in one with real ham. You see, my thinking is to develop a deeper, smoky flavor using smoked ham and bacon. Add to that a sweet Texan style taste to round out the flavor and punch it with a good wallop of onion for depth. Then, grill it to perfection and top it with more bacon and everything else the buns will hold. And in case you’re wondering, it tasted right darn good. In fact, I don’t think I will change a thing and for those of you that know me, that’s saying something. Enjoy!
Smoky Texan ‘Ham’-burgers
my tasty hamburger recipe for 2011
1/2 cup minced cured ham
1/4 cup minced onion
1/4 cup minced green bell pepper
2 tablespoons minced celery
4 slices cooked smoked bacon, minced
1 -1 ounce package onion soup mix
1/2 teaspoon black pepper
1 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/4 cup Texas Style BBQ Sauce
2 1/2 pounds ground chuck beef
Break up the beef in small pieces adding to the mixture and with a large spoon, mix to incorporate.
Form into 6 patties (or 8 smaller ones) a little more than an inch thick. Make an indention in the center of each patty and refrigerate for about an hour to set.
Grill over medium high heat turning once. Be careful as these are soft, juicy burgers. Remove to a clean pan, cover with foil and place in oven to keep warm until ready to plate.