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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This burger is the 5th I've made from the new Wicked Good Burgers cookbook. This burger 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.
Recipe Source:
Alt image
Wicked Good Burgers

Wicked Good Burgers:

Diner-Style Steamed Cheeseburgers - Page 103
Grill:
Alt image
Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • KA Stand Mixer
  • KA Meat Grinder Attachment
  • Zero Tare Kitchen Scale
  • BGE Half Moon Cast Iron Griddle Grate
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal