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Indoor burgers, juicy Lucy style
Walt2015
Posts: 583
got to play 18 yesterday and got home late. Wife was already working on the sweet potato fries, so I had to act quick on the burgers. Decided toe just do them in the cast iron inside (I know I know....wuss move).
Best burgers ive ever made. Had 1.05# grass fed ground beef ($2.99/lb every Tuesday at fresh market along with BLSL Breasts). Added a splash of allegro hot and spicy, 1 yolk, cumin, cayenne, SP, and chili powder. Split into 4 equal patties and topped 2 with a thick slice of bleu cheese, added the top then worked them into patties. Brushed Evo onto both sides and added more cumin, ASAP for a nice crust. Beforehand, we had carmelized some onions and heated up some pepper jelly with some sliced jalapeños and vinegar for a jalapeño relish to top the burgers. 3 minutes in CI on each side then into over at 400 until probing 160 (5-7 minutes). Served in an iceberg lettuce wrap (only thing healthy about this meal).
Sorry for the messiness and lack of pictures but did know they would turn out this good until we bit into them.
Best burgers ive ever made. Had 1.05# grass fed ground beef ($2.99/lb every Tuesday at fresh market along with BLSL Breasts). Added a splash of allegro hot and spicy, 1 yolk, cumin, cayenne, SP, and chili powder. Split into 4 equal patties and topped 2 with a thick slice of bleu cheese, added the top then worked them into patties. Brushed Evo onto both sides and added more cumin, ASAP for a nice crust. Beforehand, we had carmelized some onions and heated up some pepper jelly with some sliced jalapeños and vinegar for a jalapeño relish to top the burgers. 3 minutes in CI on each side then into over at 400 until probing 160 (5-7 minutes). Served in an iceberg lettuce wrap (only thing healthy about this meal).
Sorry for the messiness and lack of pictures but did know they would turn out this good until we bit into them.
Memphis, TN ----> Chattanooga, TN
Comments
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Awesome looking grub brother. I could devour a dozen of them about now.
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. -
Awesome cook. Thanks for posting!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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That looks great. I agree with @sghXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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They look amazing!
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