The trick is to smoke the meat and not make the meat smoke
DINER-STYLE STEAMED CHEESEBURGERS
Date: June 14, 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 meat I ground up for these burgers was from some 1" thick, 1 pound chuck steaks. I cut them into strips & then put them in the freezer for 45 minutes
Whille heating the BGE with the chimney cap off I was able to shoot the actual grddle grate temps with and infra-red thermometer. I found the griddle grate runs about 150 degrees hotter than the dome temp.
My new baking area in my newly renovated kitchen makes a good burger grinding station as both functions use the mixer, large bowls & kitchen scale which are all stored in that area for quick & easy access.
The partially frozen meat is ground using the food grinder attachement for my KA stand mixer.
I ground up a 1 pound steak...
….which I used the Kitchen scale to help me weigh and divide the meat into 4 equal portions…
…which I formed into 4 patties.
The griddle grate on the Egg has been pre-heated and stabilized at 500 degrees. All the necessary items are gathered out at the grill.
The buns go first. They are a quick 15 second toast at 500 degrees. When the last bun goes down, the first one comes up.
The buns & toasted and it is time to start the patties.
Due to the use of the cover, the patties for these double cheeseburgers are cooked 2 at a time.
The burgers get cooked for 15 seconds under the cover & then the cover is lifted & the griddle surface (not the burgers) is suited with water. The burgers cook for an additional minute on the first side under the cover.
The burgers are flipped….
…topped with cheese….
…the griddle surface gets squirted with more water...
…the burgers get covered & grill for 1 minute on the second side.
The burgers are resting.
I topped the first patty of these double 1/4 pound cheeseburgers with some gourmet ketchup.
The top patty received Dijon mustard.
Time to eat!!
These burgers may not have been as crusty & tasty as some I've made, but what you lose in flavor you gain back (& then some) in moistness.
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This burger is the 5th I've made from the new Wicked Good Burgers cookbook. Thisburger is cooked the way they do in a lot of diner's: under a cover, where the griddle surface gets squirted with water. Using the cover helps trap the steam which helps keep the burger moist & also helps it cook faster. You don't get as much of a seared crust on these burgers, but they are moist and cook up in 2 1/2 minutes or so total.