Redneck Turtle Burger
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Posted on Monday Jul 16, 2012 at 4:04 PM  
Allen or anyone ever heard or made these?

http://www.justapinch.com/recipes/main-course/pork/redneck-turtle-burgers.html
Posted on Monday Jul 16, 2012 at 4:57 PM  
I've done something similar, called a "Fattie". Take 1 1/4 lbs of hamburger, and put it in a gallon ziplock. Use a rolling pin and flatten the ground meat out to a uniform thickness inside the bag. It should be about 3/8" thick. Place in the fridge to keep cold. I made a stuffing with sauteed onions and mushrooms. Once that was done, I transferred the meat to the freezer for about 15 minutes.

Stretch out some plastic wrap about 2' long. I laid out 8 strips of bacon side-by-side, but you could do a bacon weave if you want. When the meat has been in the freezer long enough to get firm, but not freeze, take it out. Open the zipper, then, using a knife, cut the bag open along one side and the "bottom" edge of the bag. Do not remove the meat from the plastic, but lay the plastic/meat next to the plastic wrap with bacon.

Lay out some cheese on one edge of the meat, followed by the stuffing. Using the remains of the plastic bag, roll the meat up. Don't remove the meat from the plastic yet. Try to smooth out the seam. Lift the plastic up, and roll the "log" onto the bacon. Use the plastic wrap to lift and wrap the bacon up onto the meat. Wrap the plastic wrap up and over the meat. Completely cover the meat. Now comes the fun part. Grasp the plastic wrap on the ends of the "log". Firmly holding those, push the log away from you. The plastic will start to twist, cinching down the meat, sealing it, and making it "round". Place it in the fridge.

Fire up your smoker. Just before it's ready to go, transfer the meat to the freezer, again for about 15 minutes.

Once the smoker is ready and the meat has been in the freezer for about 15 minutes, pull out the meat, and take it to the smoker. Carefully unwrap it, and place it in the smoker. Smoke until it reaches 175 degrees F on a meat thermometer.

I sliced the "Fattie" into rounds about 1/2" thick, and put it on hamburger buns. Interesting flavor.
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