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Beef Tenderloin Burgers

NibbleMeThisNibbleMeThis Posts: 2,254
edited 1:36AM in EggHead Forum
After cooking Filet Oscar last night, I had the trimmings left over from the beef tenderloin so I decided to grind them into "filet mignon burgers".

I divided it up into a 4:1 mix (by weight) of lean trimmings to fatty ones and then chilled them for 30 minutes.

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Ran them through the Kitchenaide grinder attachment twice (once coarse, once fine) ending up with 1 1/2 lbs.

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I made them into 5 oz patties (seasoned well) and then grilled them on my Large Egg at 450f for 7 minutes total.

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Topped with the leftover bearnaise sauce, they were a fantastic lunch.

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I wouldn't go buy tenderloin for burgers, obviously, but they are a great use for the trimmings.
Knoxville, TN
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Comments

  • They look delicious. I have 2 filet chains in the freezer, and that's exactly what I had in mind for them.
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  • Man that looks great, tenderloin and Bearnaise are meant to go together. I do not serve one without the other...

    Doug
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Have you played around with different mixes of beef? I'm wanting to do more of my own grinding this year.

    I've heard brisket/flank is a good mix. Then there's chuck roasts. I just need to experiment with costs/tastes for the general purpose blend.
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    That was my first time making it. I always make my own Hollandaise so it wasn't much of a leap.

    Great stuff! Do you have a favorite recipe? I just used the one in Joy of Cooking (1997).
    Knoxville, TN
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  • Austin  EggheadAustin Egghead Posts: 3,343
    I had the trimmings left over from the beef tenderloin
    One of the best uses of the left over trimmings, IMHO, and the only time i allow my burgers to moo when bitten into. All other burgers are put on the plate as dead meat not walking :laugh:
    Eggin in SW "Keep it Weird" TX
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  • LobichoLobicho Posts: 557
    BRAVOOOO!!!
    Maestro...
    Great JOB!!!
    Have to buy a meat grinder...
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    I know, I let these go too long as is. Next time I'll go with 6 oz patties and pull with a little pink left.
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    The Kitchenaid attachment works okay for small jobs like this. I hear Gander Mountain and Sports Academy have more serious grinders.
    Knoxville, TN
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  • stikestike Posts: 15,597
    You find the double grind on the kitchen aid to be too mushy? I found it was almost a paste. Single grind for me, now, thru the small die

    Yours look great
    ed egli avea del cul fatto trombetta -Dante
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  • Rezen73Rezen73 Posts: 356
    Damn man, my mouth is watering. Awesome pics and good choice topping it with the leftover béarnaise sauce.
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  • eenie meenieeenie meenie Posts: 4,392
    Absolutely decadent Chris! :)

    Love your pics.
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  • ScottborasjrScottborasjr Posts: 2,912
    There's a recipe on AOL, or Yahoo right now that says to use 1 lb brisket, one lb short ribs. Haven't tried it and wouldn't be cost effective, but sounds good.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Not really, it actually seemed about right. I was happy with the texture but next time I might add more fat, it was still on the lean side. Despite my 4:1 ratio, it wasn't 80/20.
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Sadly there is only one burger left and a bit of sauce. I'm letting my wife take it to work tomorrow. I'll be eating a sandwich instead :ermm:
    Knoxville, TN
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    Decadent was the Filet Oscar last night ;)

    DSC_0557resized.jpg

    Lunch was pretty good though;)
    Knoxville, TN
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  • GriffinGriffin Posts: 6,965
    :woohoo: Wow! That is one mighty fine looking steak and some great looking burgers.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • I use a steel bowl and a pot of barely simmering water. Two tablespoons of good red wine vinegar, a diced shallot, a tsp of dried tarragon or a tbsp of fresh and a few turns of black pepper. Put the bowl on the burner to reduce the vinegar till it nearly dry. Take the bowl off and let it cool a bit. Add two egg yolks, beat over the pan of water until just starting to thicken. Add butter 1 tbsp at a time until the sauce is thick and glossy, about a cup but can be more or less depending on the egg yolks.

    Not sure, I think this originated in the Joy of Cooking but it has been quite a few years of tweaking.

    Doug
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  • eenie meenieeenie meenie Posts: 4,392
    Chris, now you're just trying to hurt me. :lol: :lol: :lol:
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  • Mr HollowayMr Holloway Posts: 2,034
    Nice Chris
    We have been grinding a lot of our own beef now.
    Can't beat the flavour :)

    Shane
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