The trick is to smoke the meat and not make the meat smoke

J WELLINGTON WIMPY BURGERS

  Date: June 14, 2013
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This classic diner style burger was courtesy of the AmazingRibs.com website. The burgers were simply seasoned and formed into 1/4 pound meatballs, which were flattened with a spatula when they went on the grill. The burgers were cooked on a scorching hot 500 degree cast iron griddle grate. This helped the burgers develop a deep, dark, crispy crust on the outside. The quick cook time insured they were still moist in the middle. There is debate among chefs about the best way to sear meat. Some favor grilling and others favor griddle grilling. These burgers speak well for the benefits of griddle grilling. Doing it outside on my Egg gave me several advantages over indoors on a cast iron frying pan. I got a larger surface area to cook on, I could cook at a higher temperature, and the house didn’t get all smokey from cooking them. The resulting burgers were very tasty and very good.
Recipe Source:
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AmazingRibs.com website

AmazingRibs.com Website:

Here is the recipe from the AmazingRibs.com Web Site:
J WELLINGTON WIMPY BURGER
Grill:
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Big Green Egg

Griddle Grilled:

Using the Big Green Egg Kamado Cooker
Gear:
  • BGE S-S Grill Grid
  • BGE Half Moon Cast Iron Grill Griddle (Smooth Side Up x 2)
  • Infra Red Thermometer
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Ranch-T Lump Charcoal