The name is burger--Beauxburger

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
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.)

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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.

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I got to do the hard part, like roll it up. 4 beers later I got it right.

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Primo was cranked up to 375. GENTLY roll it off of the parchment paper onto the grid.

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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

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Then slice it up with some garden maters and some japs with a little basil , corn and peas with mushrooms.

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Mango said:
That is a very nice looking idea.

well made.

Now after 15 miuntes did you flip it to grill the other side or just let the heat from it being coverd cook it through? Thinking I'd like to make same

Thanks

The first flip is the hardest that's why you let it cook long enough to setup a little. Then flip it over to sear the other side. I always have a hot side on the grill so after it gets all browned up move it off the direct heat and then let it cook to 165 internal.
 

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