ronbeaux50
Head Chef
Mrs RB said we haven't cooked a Beauxburger in a while sooooo, we cooked a Beauxburger.
Started with 1.3lb ground chuck(sorry Chuck, blame it on her.)
She wanted Mediterranean so since I don't have a clue what that is she suggested baby spinach, goat cheese, feta cheese, nuked mushrooms, fresh sage and fresh basil.
I got to do the hard part, like roll it up. 4 beers later I got it right.
Primo was cranked up to 375. GENTLY roll it off of the parchment paper onto the grid.
Now would be an excellant time to grab another adult beverage cause you don't touch it for at least 15 minutes cause you want it to 'set'
Once it reaches 165 internal, gently remove it to rest for 10 minutes
Then slice it up with some garden maters and some japs with a little basil , corn and peas with mushrooms.
Started with 1.3lb ground chuck(sorry Chuck, blame it on her.)
She wanted Mediterranean so since I don't have a clue what that is she suggested baby spinach, goat cheese, feta cheese, nuked mushrooms, fresh sage and fresh basil.
I got to do the hard part, like roll it up. 4 beers later I got it right.
Primo was cranked up to 375. GENTLY roll it off of the parchment paper onto the grid.
Now would be an excellant time to grab another adult beverage cause you don't touch it for at least 15 minutes cause you want it to 'set'
Once it reaches 165 internal, gently remove it to rest for 10 minutes
Then slice it up with some garden maters and some japs with a little basil , corn and peas with mushrooms.