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Friday Night Burgers

SmokinTiger81
SmokinTiger81 Posts: 746
in EggHead Forum

Always looking for new ideas. I had some homemade/homeground patties in freezer (75% chuck, 25% short ribs made with Wicked Good Burger seasoning while grinding). I got the rereleased Adam Perry Lang book, so decided to do burgers from there. I did these in the cast iron skillet--also recommended by CooksIllustrated for a great char. APL goes back and forth from cast iron to grill grate during cooking, I did all in skillet as my homemade grind is always kinda fragile--guess I need to mash together a little more.

Started with carmelized onions in butter with crushed red pepper: image

Probably let these get a little hot in the end, will go with about 400 dome next time instead of 500 plus.

Then, up to 550 or so for burgers, seasoned with salt/pepper and basted with butter, grated garlic, parsley, etc during cooking:image

 

Then, on a toasted bun with mustard, mayo, and top half inside brushed with leftover juice from my pickled jalapenos: image

 

These were quite good. The cast iron gave an amazing crust all the way across--nice crunchy bite on surface and tender inside. This was a better surface finish then I normally get with just cast iron grate.

Recipe is on Adam Perry Lang site, so I did not cut and paste it here.
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Comments

  • Black_Badger
    Black_Badger Posts: 1,182
    Nice! Love burgers on the egg. Did you use any wood for this? Cooking in the CI seems to mellow out the smokiness quite a bit, so I like to throw on an extra chunk or two.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • STLHomeFires
    STLHomeFires Posts: 19
    Looks quite tasty.  Hard to beat anything cooked in a cast iron skillet.  Next time add a little bacon grease. Adds even better taste.
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  • KennyLee
    KennyLee Posts: 806
    Great pics.....making my mouth water.  Always do mine on the grid.  How long did you cook them for in the cast iron?

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • SmokinTiger81
    SmokinTiger81 Posts: 746

    Badger--I did not add wood chunks,  A good idea even though cook is very short, probably would pick up some flavor.  I do always add wood for my reverse sear steaks since plenty of time to absorb flavor in first stage.

    STL--I agree bacon grease adds flavor, I was sticking with recipe since first time I made it--can try tweaks later.

    Kenny--Cooked a couple minutes each side--I always cook to temp instead of time--pulled about 140 internal on thermopen.

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  • Griffin
    Griffin Posts: 8,200
    Great looking burgers, I'm sure it was a great Friday night. The more and more I'm hearing aboug APL's book, themore I want to pick up a copy.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • bicktrav
    bicktrav Posts: 640
    Just bought the book and have been reading through recipes.  This one caught my eye because, funny enough, I've never really attempted to make serious burgers on the egg.  This is doubly ironic when you consider that a burger and fries (sweet potato preferably) probably goes down as my favorite meal. APL's burger recipe looks really good.  May have to give it a try this weekend.
    Southern California
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  • SmokinTiger81
    SmokinTiger81 Posts: 746

    You definitely need to do some burgers on the egg, can't be beat.  There also is a great slider recipe on nibblemethis site--uses pig candy and a melted cheese/jalapeno sauce--folks love them:

     

    Here is link to recipe (actually I see he does as full size burger, I guess I just modified and did as smaller sliders):

    http://www.nibblemethis.com/2011/11/pig-candy-bbq-cheeseburger.html

     

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