If you love layers of flavor and
a butter cajun seafood saute
this cook is for you. Two 5" patties stuffed with sautéed
Baby Bella mushrooms, garlic,
green onion, ginger, shrimp and
Bay Scallops.Slow smoked @ 225 over a
Pecan and Cherry
fire. Topped with thick sliced
Bacon and smoked Gouda cheese.
Let's get to cooking!
Pre-heat your cooker up so
that you can achieve 225
Rinse, peel and de-vein 1 lbs.
medium sized shrimp. Rinse 1/2
lbs. of Bay Scallops. Place both
in a medium bowl. Pour in 1 tbsp
extra virgin olive oil and mix
it into the shrimp and scallops.
Add in 1 tsp chopped garlic and
2 tbsp Mad Hunky Hot Ass Whang
rub. If you don't have the Mad
Hunky then 1 tbsp of creole
seasoning will do. I much prefer
the Hot Ass Whang rub as it has
a better flavor profile. Place
the shrimp and scallops in the
fridge for 6 hours minimum or
overnight (prefered) to let the
seasoning meld with teh seafood.
Next we will sauté
the veggies and seafood.
You will need to pre-heat a cast
iron skillet to 375 degrees in the center. Any pan will do but I
do recommend cast iron.
Add 1/2 stick of unsalted butter
and 8 oz. Baby Bella mushrooms
Sauté until the mushrooms soften
up a little. Add in 1/2 tsp red
pepper flakes, 1 tsp ginger and
1 tsp chopped
garlic. Add in another 1/4 stick
of butter. After 2 minutes of
cooking add in the sliced green
onion, Shrimp and Bay Scallops.
Cook until the shrimp and
scallops start to firm up.
Remove from heat and set asside.
Using the 4 lbs. of 80/20 ground
beef, form eight 5" beef
patties. Place two in front of
you and mop some Trinity BBQ
sauce in the center of each
patty 4" in diamter. Spoon on a
good amount of the seafood and
veggies. Take the patty without
teh stuffing and place it on
top. Work your fingers around
the edge pinching the two
patties together forming a
sealed single stuffed burger.
Repeat this for the nest 3
Finely chop twotwigs of fresh
rosemary. Season the burgers
with coarse ground black pepper
and the rosemary.
Once your cooker is pre-heated
to 225 degrees place the four
patties onto the cooking grates
along with 10 to 12 strips of
thick sliced bacon. Cook the
bacon to your desired doneness.
The burgers will cook until the
internal temp reaches 150
Keep an eye on the burgers
because we want to flip them and
mop the botom with the Trinity
BBQ sauce once they reach 135
degrees. Once mopped, let them
cook for 30 minutes to glaze the
sauce. After the 30 minutes flip
the burgers again and mop them
with the Trinity BBQ sauce.
Continue cooking until the
burgers reach 145 degrees. Now
it's time to add the cheese. In
this cook I went with Smoked
Gouda. This cheese has a very
high melting point so don't
expect it to fully melt. It will
only soften at the cookers temp.
That said the fllavor this
cheese bring to the burger is
amazing. Once the burgers reach
an internal temp of 150 degrees
remove them from the cooker.
It's time to build your master
piece. I went with onion buns
for this cook. Some mayo,
Trinity Sauce top and bottom,
leaf lettuce, pickles, green
onion all on the bottom and then
lowered the mamouth patty on top
followed by strips of bacon. I
placed another leaf letuce on
top of the patty followed by
green onion and pickles. Last
but not least, I topped it with
the upper onion bun.
That's it! Slice the burger and
serve. Yes these are large
hearty burgers. If you can't eat
a whole one you can always opena
bottle of wine, light a couple
candles and share one with your