The trick is to smoke the meat and not make the meat smoke
HAM & CHEESE STUFFED BURGER
Date: June 15, 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.
For meat I used ground chuck from a 1" thick, 1 pound chuck steak. The steak was cut into 1" strips for feeding into the food grinder attachment & frozen for 45 minutes.
The BGE burger press make a 3" well for the fillings. This allowed me to use my 3" cookie cutter to cut out the fillings for this burger.
Here is some Polish ham cut into 3" rounds.
Here is the cookie cutter being used to cut up some N.Y. sharp cheddar cheese.
The cheese is all cut up and ready to go.
The Baking Area serves well as a burger prep area. Grinding burgers involves a lot of the same equipment: KA stand mixer, large bowls, Kitchen scale.
The strips of partially frozen chuck are in a large bowl & I've added the spices: cumin, oregano, salt & pepper.
Adding the spices in before the meat is ground assures that the spices get mixed in thoroughly to the final burger mix.
The ground chuck feeds easily when it is partially frozen.
The finished ground chuck. The ground chuck was formed into 4 patties at 1/4 pound each.
This was my first time trying the BGE burger press. One of the 1/4 pound patties is pressed into a well in the bottom half of the press.
The cover has a narrow side & a wide side. The narrow side of the cover is pressed into the base & it forms a well in the lower patty.
The cover has been removed leaving a 3" diameter well.
Here a slice of ham has been put into the well in the burger.
Next came a slice of N.Y. sharp cheddar cheese.
Another 1/4 patty is placed on top to cover the lower patty.
The lid is turned wide side down pressed down over the upper patty sealing the two patties together.The top lid is removable & your work is done. The burger is popped out of the press by pushing the bottom disk up and out of the press.
The Egg has been preheated to 500 degrees with a half moon cast iron griddle grates installed with the flat side up for the buns. The patties will be grilled on the exposed half of the regular cast iron grill grate.
The rolls are on for a quick 15 second toasting. At 500 degrees you need to move fast.
The two 1/2 pound stuffed burger patties are on the Egg. I cooked them for 3:30 per side and turned them midway through.
The burgers are ready to flip over onto the second side.
The burgers were cooked for another 3:30 on the second side and are done.
It is time to bring them inside and eat.
Some assembly required: The burgers are placed on the lower bun…
The burger patty is topped with relish in the top button is slathered with some Dijon mustard.
The finished product.
These burgers were delicious inside and out. The burger press makes creating a fool proof stuffed patty quick and easy.
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This burger marked my experimentation to try out my recently acquirred BGE stuffed burger press. It is said to make doing stuffed burgers easy. I made several other discoveries along the way which the pictures will show. To get to the bottom line, the press works as advertised and the burgers are as good as the fillings you choose to stuff it with.
My Own Concoction:
You can reverse engineer the burger from the pictures here