Monday, June 15, 2015

Cluck 'n Moo Smokey Black and Bloo Burger

I love the long days of summer. Even though we live in Texas where the winters are very mild, it always seems that we fire up the grill more often in summer. Good burgers made at home always please a crowd and blow restaurant burgers out of the water. Who doesn't love a grilled burger? The folks over at Cluck 'n Moo understand the desire to eat healthy while still enjoying a good burger. They created a delicious blend of chicken and grass-fed beef, ground together into a product that has 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. The blend is very flavorful and juicy when cooked. Give this product a try. I can guarantee that you will love it.

The black and blue burger is my husband's favorite. When we received Cluck 'n Moo to test, he immediately requested that I make his favorite. We made this burger on our Kamado Joe with apple wood to give it a smokey flavor. If you don't have an egg-shaped grill, you could also grill the burgers over medium-high heat (350-375°F) for an equally delicious burger. Because there is chicken in the blend, make sure that you cook the burgers to an internal temperature of 165°F.

Cluck 'n Moo Smokey Black and Bloo Burger
by Tonda

1 pound Cluck 'n Moo Ground
1 Tablespoon Italian parsley, chopped fine
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
Blue cheese crumbles
4 slices apple wood smoked bacon, cooked until almost crisp

For the onions:
2 Tablespoons butter
1 red onion, sliced approximately 1/4-inch thick
2 Tablespoons brown sugar

Light the charcoal and preheat the egg to 250°F. Once it's up to heat, add some apple wood chunks to start the smoke.

Mix parsley, garlic powder, black pepper and salt in the Cluck 'n Moo blend. Shape into two 1/2 pound patties and then cover and refrigerate while starting the onions.

Melt butter over medium-low heat, add onions and brown sugar. Toss to cover the onions with the brown sugar. Cook until the onions are soft and caramelized, tossing occasionally. They should be done in approximately 20 minutes.

Smoke the burgers over indirect heat to in internal temperature of 150°F to get a nice smokey flavor. Remove the burgers to bring the egg temperature up to 450°F. Add the burgers back to the grill and sear over direct heat, approximately 2-3 minutes per side, until they reach an internal temperature of 165°F. *Do not press the burgers when flipping. That will press out the natural moisture of the meat and create a dry burger. Top the burgers with blue cheese and continue to cook until melted. Top the burgers with bacon and caramelized onions. Enjoy!

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