The trick is to smoke the meat and not make the meat smoke

ALL-AMERICAN DOUBLE BISON CHEESEBURGER

  Date: May 24, 2013
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Besides the appeal of a good looking and good sounding recipe from the Wicked Good Burgers cookbook, This recipe appealed to me for several other reasons. The first thing was: it used ground bison (buffalo) meat. I've had this meat in restaurants, but never cooked it for myself. Secondly was the cooking method: it was called for to be cooked on a flat top griddle or cast iron frying pan at 500 plus degrees. Lastly the cooking method ran counter to the conventional wisdom about not pressing down on your food, because it will squeeze the moistness out of the meat. This recipe called for you to put the meat on the grill in meatball shaped, 1/4 pound portions. After a minute you slightly flattened the meat and at the two minute mark you whacked the patty with a spatula to flatten it down to a 1/4" thick patty. You get an incredible sear cooking the patty on the flat top griddle over 500 degrees, and whacking the patty likes the insures an even greater sear. Once the patties are flattened, you flip them over and top them with some cheese and cook for two minutes. I landed the burgers on a wire cooling rack set into a half sheet pan. You are told NOT to put the burgers on a serving platter because it will soften the marvelous crust you just developed. So the burgers went from the grill, the wire cooling rack and straight to everyones plate. The burgers had a nice flavor to them with a crispy and tasty crust. Doing them on the griddle gave them an entirely different outer texture and taste which was excellent.
Recipe Source:
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Wicked Good Burgers

Wicked Good Burgers:

All-American Double Cheeseburger - Page 129
Grill:
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE Half Moon Cast Iron Griddle Grate x 2
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal