Beerlicious Baseball Burgers
This recipe is from Ted Reader - The King of Burgers
Add 1/4 cup beer and 1/4 cup + 1 tbs of your favorite burger seasoning (I used BBBR) to 2# of 80/20 burger
Mix it all up by hand. Make baseball size balls of meat, put them in the fridge for 60-90 minutes.
Now take a 1/4 cup beer and 1/2 cup of your favorite BBQ sauce and whisk together and then hold it in fridge.
I use a Weber kettle and SNS to set up two zone. You can go low and slow to start or hot and fast it all depends on your schedule. I went hot and fast tonight and so I used a combination of Kingsford Blue Bag (KBB) and Cowboy Lump. The lump burns hot and fast. Put the burgers on the indirect side and baste with the sauce. Come back when they are about 80F internally and baste other side. When they hit 115F baste and sear. After searing baste again and move them back to the indirect side and let them come up to 160. Baste again, add cheese and set over direct heat until the cheese molds around the ball. Pull off and serve immediately. Use big soft buns and wear an old short or bib. Another trick is to put the top side of the bun on the bottom because it will catch more juice than the bottom end.
Serve the burgers with all the normal stuff, lettuce, maters, onions, pickles but you will quickly find that they want stack well but it can be done.