The trick is to smoke the meat and not make the meat smoke
ALL-AMERICAN DOUBLE BISON CHEESEBURGER
Date: May 24, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first unusual item in this burger recipe was the use of ground bison. The second unusual thing was the cooking method. The patties start life as a round meatball like ball of meat.
Everything is ready to go out to the grill. The round patties have been formed & are dusted with kosher salt. The buns have been brushed with butter & 4 cheese slices have been gathered.
The Egg has been outfitted with two Half Moon Cast Iron Grill Griddles and the grill has been stabilized so the temperature at the griddle level is 550 degrees.
The first step was to toast up the buns.
I was glad I checked on the buns almost as soon as I got done putting the last one was on the griddle. They only took 15 seconds to toast up at 550 degrees.
The patties were up next. The ball shaped patties were cooked for 1 minute and then flattened down to a 1/4" thick patty with the spatula. Conventional wisdom says you never press down the meat because it drives out all the juices.
After the flattened patties cooked for a minute they were flipped onto the second side.
The recipe warned against putting the finished burgers on a platter because it would loose it's crispy outer crust. With that in mind I put the patties on a wire grid cooling rack on a sheet pan.
Once inside it was time to assemble the burger. The first patty went on the lower half of the bun.
The first patty was topped with some relish.
The second patty went on next.
The second patty was topped with Dijon mustard.
Time to eat!
This burger was very tasty, with a crispy outer crust with a nice char grilled flavor.
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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.