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2 beer bacon cheese burgers [pic heavy]

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smokeybreeze
smokeybreeze Posts: 216
edited November -1 in EggHead Forum
A recent bacon cheese burger cook that took two-beers' time to cook direct.

While heating the LBGE to 350 dome, made 4 extra large 85/15 patties:
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Added fresh ground black pepper and fresh ground pink Himalayan salt:
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Added a mix of colby, sharp cheddar, mozzarella:
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Sealed up the burgers:
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Added a bacon weave wrap:
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Drank two beers while they cooked, flipped 3 times until the bacon was just right and onto large potato buns:
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Aahhh:
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We enjoyed with Leinenkugel's 1888 Bock beer.
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Comments

  • BigDaddy - OCT
    BigDaddy - OCT Posts: 773
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    Thank goodness my wife doesn't visit this board or I would be making that tomorrow...very nice job! You have certainly raised the bar for me.

    Bruce
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  • Little Chef
    Little Chef Posts: 4,725
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    LOL!!! You have me trumped for sure!! :laugh: Made Jucy Lucy sliders here tonight, but it seems photobucket has gone down half way through my post!! Yours make my little sliders look like...well...TINY and LAME!!!! :laugh: Love the bacon weave idea! And if Photosuckit comes back up, I may have mine posted, too!! Nice burgers! :)
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  • dugdbug
    dugdbug Posts: 244
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    AArrrgghhh!!!
    You showed me the bacon!!! :silly: :silly:
    I can't believe how much effort must have gone into that weave :cheer:
    Well done smokeybreeze, you've earned that beer and one more and then we'll leave...
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That is inspiring! About how long did it take for the bacon to crisp up? Direct?

    I might have to recalibrate based on beers. My wife always tells me I don't drink I guzzle.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • thebtls
    thebtls Posts: 2,300
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    I'm having chest pains just looking at that bacon wrap job...great pics and description...
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Mickey
    Mickey Posts: 19,674
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    Oh crap that looks GOOD :ohmy:
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Clay Q
    Clay Q Posts: 4,486
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    Now that's a bacon explosion cheeseburger if I eva saw one.
    Nice!
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  • smokeybreeze
    smokeybreeze Posts: 216
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    SmokeyPitt -

    These burgers took about 40 minutes - 10 minutes per side times two. They were nearly 3/4 pound burgers (that's just the weight of the 85/15 hamburger) with a 3+3 bacon strip weave wrap. At least it was the healthy thin sliced bacon :whistle:

    I used a toothpick broken in half to hold the backside of the weave in place - I could only weave it so far and still had a loose end or two. I probably didn't need to do that since I put the backside on the grill first.

    Crunchy on the outside and gooey on the inside.
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  • Rafter R
    Rafter R Posts: 120
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    I have a question...how do you get the cheese to melt nice and the juices from the meat not make it nasty? The one time I tried it the moisture made a nasty mess out of the cheese and I tossed it all.
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  • smokeybreeze
    smokeybreeze Posts: 216
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    Hey DR -

    I do just what I showed in the pics and the temps shown (direct heat). Over time, I've used 80/20, 85/15, and 90/10 burger (meat/fat ratio) and never had a nasty moist mess. Maybe I'm just lucky :unsure:

    I do not use egg wash to seal the two burgers and I always gently hand press the patties to keep them from getting too compressed.

    This time I did the Jucy Lucys directly on the cast iron grate and I do not yet have fire bricks or anything to raise my grate height.

    Anyone else with thoughts to help out a fellow egger?
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