The trick is to smoke the meat and not make the meat smoke
Date: May 21, 2016 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.
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I was looking for something to make on short notice that would be easy to make and fun to eat. This recipe from Meathead for classic griddle grilled cheeseburgers fir the bill nicely. The patties were a “heart healthy” 80/20 blend seasoned with pepper, onion powder & garlic powder. The meat for the patties was weighed out in 1/4 pound portions and shaped into a meatball. The 8 meatballs were briefly refrigerated for 20 minutes. The griddles were brought to a perfect 350 degrees by my pit controller. The buns were buttered and toasted first. The griddle was brushed with vegetable oil and the meatballs went on the griddle. They were smashed down flat with a spatula as they went on the griddle. They were grilled for about 3 minutes until the outsides were nicely browned. The burgers were flipped and finished for about 3 minutes more. I placed the chess on with 2 minutes left to go. The burgers has a great flavor from the caramelized outer crust and were still juicy on the inside, no doubt from the 80/20 blend. There is an expression that: “Less is more” and these burgers proved that. Simple but excellent.
Diner Burgers - Page 272
Using the Big Green Egg Kamado Cooker
BGE S-S Grill Grid
BGE Half Moon Cast Iron Griddle Grate (Smooth Side Up x2)