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

OUR PERFECT BURGER

  Date: May 11, 2013
  Favorite: Burgers
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I bought the WICKED GOOD BURGERS cookbook at the start of the renovations on my Kitchen. The recipes looked amazing and I spent a month chomping at the bit to try some of these recipes. The first one I had to try was their burger entitled Our Perfect Burger. There were companion recipes for fresh baked hamburger rolls, homemade condiments & more. They also described the process for grinding your own meat, something I've dabbled with before and have wanted to do more of going forward. I will let the pictures describe most of the process, but I will mention here the cooking method shown for the grill is different from anything I'd seen before. They have you cook at 500 degrees. You cook the burger for two minutes a side and then remove it from the grill, top it with cheese (if desired) and let it rest, covered for 5 minutes. I land my burgers on a wire rack set into a half sheet pan. Rather than use foil I simply invert a second sheet pan and use it as a cover. One of the advantages of grinding your own beef, is it is safer to take it to medium rare or medium than the normal 160 degree medium well/well you are told to take store bought ground beef. These were a some of the best burgers I've ever had and a great introduction to this new cookbook.
Recipe Source:
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Wicked Good Burgers

Wicked Good Burgers:

Our Perfect Burgers - Page 25
Grill:
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Big Green Egg

Direct Grilled:

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