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+-- Thread: Meat Lover Pizza Burgers with Provolone (/showthread.php?tid=103624)
Meat Lover Pizza Burgers with Provolone - Gourmet_Mom - 07-08-2010
This is from the last Grilling book. The one with the Five Spice Glazed Chicken on the cover.
I made this recipe exactly as written, except I put my buns on a raised rack over the back of the grill about 5 minutes before the burgers were to come off. I think we may have cooked them more like 7 minutes per side, instead of 4. Oh, and I used some leftover Jean's Marinara from the pizza Saturday night...not store bought.
These were GREAT! William said he thought they'd be good fixed like a regular burger...lettuce, tomato, ketchup and mayo, too. But I disagree. The marinara was the perfect accompaniment. WHEN we do them again, I'll be serving MINE exactly the same. The only thing I would do different would be to have thicker slices of provolone or use two slices. We used the pre-sliced from the store deli. Oh, and I will probably make some fresh foccacia instead of the fresh deli kaiser rolls....if weather permits...meaning COOLER! (I miss my bread making!) This is a keeper. Fast, Easy, and SUPER Tasty!
I served this with a side of Caesar salad. I'd give this meal a 9+.
Re: Meat Lover Pizza Burgers with Provolone - Harborwitch - 07-08-2010
Sounds really good. Wonder how blitz bread would do on the grill?????
Re: Meat Lover Pizza Burgers with Provolone - Gourmet_Mom - 07-08-2010
You know, I STILL haven't made that bread! POOH! And now it's too hot in the kitchen! Maybe we'll have a couple of cool days and I'll bake bread furiously. (Yea, right...when pigs fly.)
If not, somebody promise to bring this up in late September...maybe?
Re: Meat Lover Pizza Burgers with Provolone - Mare749 - 07-08-2010
Sounds good Daphne. Thanks for the review. You know, it only takes a few minutes to mix up 18 hour bread dough. I haven't tried this yet, but I'm willing to bet that it could be put in a dutch oven on the grill, or even a cast iron skillet, since you close the lid on the grill anyway. I'll try it one day and let you know how it turns out.
Re: Meat Lover Pizza Burgers with Provolone - Gourmet_Mom - 07-08-2010
My problem with the 18 hour bread is having a pan of the right size. I tried it in the one dutch oven I have, but it was WAY too big. I guess I could double or triple the recipe, though. Hmmmm? I'll have to think about it.
My problem is not the bread, it's the baking part. I think I need to revisit the grill again. I think I tried it last year, but I'll have to check...dang CRS! But I keep getting the feeling it didn't work well. But then, I'm also thinking I was trying a new recipe and not a tried and true, like my foccacia, French bread, Cis's Crusty Country or the Popcorn Bread. Now that I think about it, I think it was Cis's Italian and I realized later I did it wrong. I think I'll revisit it!
Thanks for the nudge!
Re: Meat Lover Pizza Burgers with Provolone - Harborwitch - 07-08-2010
If you have a 3 burner grill light all 3. Get it up to about 400 or 425 and turn the middle burner off - put your bread pan in and bake as usual. I know we've done popcorn and a few others - including the 18 hour. Haven't tried the blitz bread though.
Re: Meat Lover Pizza Burgers with Provolone - Gourmet_Mom - 07-08-2010
I have a two burner...alas! But I have more practice getting a certain temp working the burners high, low, and off...to hold those temps. I've even reduced the temp to smoke by having one lit and the lid propped. True a lot of smoke escaped, but I had some pretty big pieces of wood in there, and I'm sure there was plenty of smoke still circulating around the meat. So surely I can do this. I think I'll try Cis's Crusty Country this weekend.
Again, thanks for the nudge.
Re: Meat Lover Pizza Burgers with Provolone - cjs - 07-09-2010
Wow, what's not to love about this burger!! I don't think I've done anything from this book, might have to be my August book choice.....
