Remembering Family – Recipes, Photos & Travels

• 3 lbs. Ground beef

• 1 lbs. Ground pork

• Handful of “Holy Trinity”

• 1 tsp. each of the following:  Worcestershire sauce, A-1 Steak sauce (Bold & Spicy), “Better than Bouillon” Beef base, minced garlic, mustard, & Tony Chachere’s seasoning.

• 1 & 1/2 tbs. Ranch Homestyle Dry Seasoning Mix

• 3 eggs

• 1/2 cup of Bread Crumbs – (Progresso Bread Crumbs-Italian Style is my fave)

• 5 shakes of Tabasco – red pepper blend

• 1 tbs. Montreal Steak Seasoning

• 2 heaping tsp. Ghee

• 1 squirt of Liquid Smoke

• 1/3 cup tap water

Place all ingredients in a large bowl and mix very well until all ingredients are very well blended together.  Form into patties and Grill burgers (cooking times may vary according to your pit) about 20 minutes rotating about every 5 minutes.  You can cut into one to see if it’s cooked to your liking.  The 20 minutes on our pit produced a medium well burger.  Depending how large or small you make your patties.  I was able to make 8 large burgers and 4 small burgers.