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Elvis burger's Recipe

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This recipe for Elvis burger's, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MMFN Morash
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1lb ground beef (turkey use 1.25lb)

2 pinch of salt(add last or burgers will be dry!)

2 pinch of pepper

1 tsp of cumin

1 eggs

3/4 cup of bread crumbs

5-8 pieces of hickory smoked bacon (Some deli's still sell with the skin which is really good)

3 types of cheeses slices or block (Monterrey, medium cheddar, Pepparjack but your choice)

1 tbsp of Lea and Perrins steak sauce

1/2 onion minced

2 cloves of garlic thin sliced/ 1tsp of garlic powder can be substituted

Directions:
Directions:
Start the bacon first because it takes the longest to do. Once it is cooked to a fine crispiness proceed to cut into small quarter inch pieces. Use a different a good knife to cut the bacon to make the process go smoother. Leave it to the side for the moment. Preheat the grill to medium low. It will take a moment.
Next go to the onion and garlic. Make sure to put the finished onion and garlic in a small bowl and cover with the Lea and Perrins sauce. which will then be covered with the cumin and pepper. Thoroughly mix together and let sit until you are ready to add them to the meat used for the burgers.
This is the best part, add the garlic and onion mix to the beef/turkey you bought. Taking an extra minute or two to make sure that the ingredients are really well mixed will help later on in the cooking process. Now that everything is stirred properly add the bread crumbs and egg to the meat.
Now proceed to break up the cheese blocks or slices, which ever you bought and add that to the bacon. The key with the cheese is to not have too big a piece or it will be sticking out of the burger patty.
Making the patty. I start by making a meatball and flattening it completely which usually comes out to a pretty thin and wide patty. Now place the bacon cheese combo in the center of the patty and wrap the meat around making sure no cheese or bacon are exposed. Now add the pinch of salt over all the burgers, this will help lock in the juices for the burgers, flip and repeat if desired.(The bacon and cheese will cause grill flare up which affects cooking time/temp.) Once you have all the burgers together you are free to put them on the grill.
For charcoal users the best way to do this is to build a pyramid of charcoal in your grill. This way you can put the patties around the edges than move them inward once the old ones aren't as hot.

7-10 minutes per side, be patient. Once you get used to the cook time they are delicious.

Number Of Servings:
Number Of Servings:
6 More or less
Preparation Time:
Preparation Time:
45
Personal Notes:
Personal Notes:
Cooking these is the most important thing to do. You must let them cook on medium to low heat from 7-10 minutes per side so that the patties don't split open.

Also use some steak sauce or your favorite burger condiment as removing from the grill to get the flavor locked into the burger.

All spices may be substituted for Montreal steak rub, which is a great instant season mix.

 

 

 

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