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Burgers and Fries
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DMW
Posts: 13,832
All the burger posts this week had me really wanting burgers, so I got ground beef out of the freezer a couple days ago.
The weather was perfect today, and I was stuck inside looking out my office window most of the day, re-considering my career choice and wishing I was outside. I have such a short memory of the nasty winter that is finally over.
Make some 5oz burgers out of the ground beef and dusted with SPOG, then put them in the freezer for about 20 minutes.
I decided I wanted fries with my burger and we had some potatoes that needed to be used. My wife sliced the fries while I got everything setup. I had never deep fried on the egg before, so I was a bit hesitant.
Got the oil to 275* and blanched the fries for about 4 minutes or so.
While that was happening I put the burgers on the XL raised at about 375.
Got the first batch of fries out of the oil and blanched the second batch.
Once all the fries were blanched I brought the oil up to 375* and fried them. While this was happening I flipped and rearranged the burgers to make sure they were cooking evenly.
First batch of fries out of the oil:
Burgers finished:
Plated with a dill spear. I kept the burgers simple. Martin's potato roll with ketchup, mustard, tomato, and lettuce.
Turned out pretty good. The burgers could have used 30 seconds or so on hot cast iron to develop a nice crust, but with hot oil in the wok, I really wasn't going to add another step tonight.
I'm really glad Spring seems to have finally arrived, hope everyone is having a great week so far.
The weather was perfect today, and I was stuck inside looking out my office window most of the day, re-considering my career choice and wishing I was outside. I have such a short memory of the nasty winter that is finally over.
Make some 5oz burgers out of the ground beef and dusted with SPOG, then put them in the freezer for about 20 minutes.
I decided I wanted fries with my burger and we had some potatoes that needed to be used. My wife sliced the fries while I got everything setup. I had never deep fried on the egg before, so I was a bit hesitant.
Got the oil to 275* and blanched the fries for about 4 minutes or so.
While that was happening I put the burgers on the XL raised at about 375.
Got the first batch of fries out of the oil and blanched the second batch.
Once all the fries were blanched I brought the oil up to 375* and fried them. While this was happening I flipped and rearranged the burgers to make sure they were cooking evenly.
First batch of fries out of the oil:
Burgers finished:
Plated with a dill spear. I kept the burgers simple. Martin's potato roll with ketchup, mustard, tomato, and lettuce.
Turned out pretty good. The burgers could have used 30 seconds or so on hot cast iron to develop a nice crust, but with hot oil in the wok, I really wasn't going to add another step tonight.
I'm really glad Spring seems to have finally arrived, hope everyone is having a great week so far.
They/Them
Morgantown, PA
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
Comments
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Speaking of SPOoGe, have you seen everyone's favorite thread? Burgers look great! I did some on Sunday with beef ribs and I still want more.
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Looks terrific! I've only used my wok on my large, what size wok is that I've never done fries like that looks great-Todd
Franklin N.C. LBGE and a SBGE -
Fries look killah!!!
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assimilate! assimilate!
______________________________________________I love lamp.. -
Looks awesome! Always up for hitting a burgerMSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks great man, I haven't deep fried on the Egg either but with each post it becomes more intriguing...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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@RiverDoc - Thanks, it's a 14" round bottom in a Woo on a Small egg.RiverDoc said:Looks terrific! I've only used my wok on my large, what size wok is that I've never done fries like that looks greatThey/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
nice cook. love the double wok on the friesFranklin, TN - (1) LBGE and a cooler full of beer
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Dw...awesome
Green egg, dead animal and alcohol. The "Boro".. TN -
This looks like a winner. Maybe I'll cook hamburgers this weekend.McKinney, TX
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Burgers are in the air! Great looking burgers man!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Thanks @DMW gonna need a second wok now!
-Todd
Franklin N.C. LBGE and a SBGE -
You need some stones to fry on an egg. You can't just turn off the heat. Make sure you can close the lid without removing the pot/wok or bad things can happen. Kudos on the cook.
______________________________________________I love lamp.. -
Very nice. We did the same tonight. Yours wins.Slumming it in Aiken, SC.
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This is what led to my trepidation. With the 14" wok on my small, I could not close the dome. I had gloves ready to pull the wok and a wok ring on a steel table right beside the egg, but I was nervous until I pulled the wok off the egg.nolaegghead said:You need some stones to fry on an egg. You can't just turn off the heat. Make sure you can close the lid without removing the pot/wok or bad things can happen. Kudos on the cook.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I'd hit that like a sailor at liberty call in the Philippines! Nice work Dwayne.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks excellent. Deep frying on an egg is like having a death wish - or at least setting your house on fire wish. The egg adds nothing to the taste of the cook, but it is impressive in an Evel Knievel kinda way.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Like-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I like dem burgersCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I like them burgers. And nice touch with the fries. Double cook is the only way to go.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Looks great, funny how a cook like this makes me hungry after I just finished eating.
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I'd like to try one of those friesMemphis, TN ----> Chattanooga, TN
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Great looking color on those fries buddy. Like the cooling rack over the plate for the burgers as well. Great cook as always.
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Burgers and fries, two of my personal favorites. As always, it looks like a winner to me brother D
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Those look great. But i am a little curious. Why put them in the freezer for 20 minutes?Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
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Very nice DW! The fries look delicious and I like that you did them on the wok. I don't have that luxury with my wok and large egg. I'll stick to using the little indoor fryer I have and save burning the house down!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@Hunter1881 - I like to put the patties in the freezer for a bit after forming them to help firm them up. They seem to keep their shape better like that.Hunter1881 said:Those look great. But i am a little curious. Why put them in the freezer for 20 minutes?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
How do you control the oil temp when frying? Bottom vent?
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@RiverRatSkier - Yes, once the dome is open, temp control via the bottom vent.RiverRatSkier said:How do you control the oil temp when frying? Bottom vent?They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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