Pulverized Goldfish Burgers

Jackson Ortega-Scheiner Smoking Leave a Comment

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Dr. BBQ:

I am looking for the recipe that was featured on Good Day Atlanta sometime back and would like to know which book it is in. I wrote it down then but can’t find the recipe now. Will you please help me out.


Hi Stacey,

That recipe is in my second book Barbecue All Year Long, but here it is for you.

Pulverized Goldfish Burgers

This idea came to me when I woke up in the middle of the night. You just never know where your inspiration will come from. I’ve been a fan of singer/songwriter John Prine for a long time and I’ve seen him many times in concert. I once heard him introduce a song by saying he’d written it on his tour bus in the parking lot of a closed down mall in Virginia. “You gotta write “em somewhere” was his explanation. I’m no John Prine, but some days I feel the same way. The great thing about bringing these to a picnic is that the cheese and onion are already in there. Just bring along the ketchup and mustard, or better yet some barbecue sauce.

1 1/2 pounds ground chuck

3/4 cup pulverized goldfish (the little orange crackers, that is)

2 tablespoons salt

1 teaspoon onion powder

1 teaspoon finely ground black pepper

1/2 teaspoon garlic powder

4 eggs, lightly beaten

In a big bowl, combine all the ingredients and mix them well. You’ll need to get your hands dirty on this one. Now make 6 patties all the same size, being sure to smash down the middle so they won’t turn in to meatball burgers. Place them on a baking sheet and put them in the freezer. When they’re firm enough to handle, put them between layers of wax paper or aluminum foil. Put them in a plastic container and keep them in the refrigerator or on ice until you’re ready to cook them.

Prepare the grill hot and direct. Put the burgers directly on the grill. Cook for 5 to 7 minutes per side or until they reach an internal temp of 155. Remove to a platter and serve on toasted buns.

Yield: 6 servings



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