I thought I would post this for anyone interested in trying it out. I saw the throw down and thought it would be fun to participate. I went off the beaten path for this one combining different tastes into something I thought would really work. It turned out I was right. They were so good I will make them again.
It was an American and Korean combo. I started with a pound of ground Wagyu beef and a pound of ground lamb. I added finely chopped jalapeno peppers ( the red ones are more ripened and sweeter than the typical green ones you find in most stores) cilantro, Panko, salt, pepper and garlic powder.
The jalapeno poppers also use the red peppers hollowed out with cream cheese, sharp cheddar cheese and bacon bits. They were placed in the smoker with hickory pellets.
I placed the poppers in the smoker after the burgers so they finished about the same time.
The poppers turned out great.
As well as the burgers.
I mixed Gochujang with ketchup and honey to make a perfect sauce. I also used pickled radish instead of pickles. This has a slightly different taste but is quite good. That is the Korean influence. I was going to use Swiss cheese but found that the goat cheese (feta) went better for this meal.
Oops! I had to photoshop out my username since I did not know submissions were anonymous. Not so anymore.
I hope this can inspire you to get creative with your cooks and not just sit there cooking the same old stuff thinking you cant make what I make any better.
It was an American and Korean combo. I started with a pound of ground Wagyu beef and a pound of ground lamb. I added finely chopped jalapeno peppers ( the red ones are more ripened and sweeter than the typical green ones you find in most stores) cilantro, Panko, salt, pepper and garlic powder.
The jalapeno poppers also use the red peppers hollowed out with cream cheese, sharp cheddar cheese and bacon bits. They were placed in the smoker with hickory pellets.
I placed the poppers in the smoker after the burgers so they finished about the same time.
The poppers turned out great.
As well as the burgers.
I mixed Gochujang with ketchup and honey to make a perfect sauce. I also used pickled radish instead of pickles. This has a slightly different taste but is quite good. That is the Korean influence. I was going to use Swiss cheese but found that the goat cheese (feta) went better for this meal.
Oops! I had to photoshop out my username since I did not know submissions were anonymous. Not so anymore.
I hope this can inspire you to get creative with your cooks and not just sit there cooking the same old stuff thinking you cant make what I make any better.
