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For my Father-in-Laws birthday he asked that we just prepare an awesome meal. He stated he wanted a burger. I am going to try and duplicated a burger from a bar in Chicago called Kuma's. (http://www.kumascorner.com/food) It has pancetta, brie, carmalized onions and bourbon poached pear slices. I have had it and it was awesome. I was going to do some ABT's for an appitizer and maybe some duck fat fries as a side. I am going for a low fat and healty menu. :))
I have selected a ground beef mixture of equal parts short ribs, brisket and chuck. I might mix in some bone marrow for additional flavor/fat.
I have not done burgers yet, and am going to do a test run the day before, but i was looking for a good starting point. I was wondering how you more experienced BGE cooks do your burgers. Raised/Lower grill, time and temp?
Thanks for the help.