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Goat Mozz, Oyster Shroom stuffed Buffalo Burgers, AKA "Juicy Lucys"

nolaegghead
nolaegghead Posts: 42,109
in EggHead Forum
90% Buffalo burger meat, goat mozzarella, cilantro, oyster mushrooms, red onions.   Fantastic result.
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Comments

  • caliking
    caliking Posts: 19,779
    Sounds phenomenal. Can that burger press be used to make regular patties too? What brand is it?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited April 2014
    You likey the juicy Lucy press? Those look really good.
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    imageimageimageimage
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  • henapple
    henapple Posts: 16,025
    I'm afraid to ask what the Waffle House syrup bottle is for.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • nolaegghead
    nolaegghead Posts: 42,109
    The Cen-Tex Smoker said:
    You likey the juicy Lucy press? Those look really good.
    @caliking Yeah, it will do regular unstuffed too.  It's called a "Stufz"...Bridget ordered it to hit the minimum for free shipping on an order.  She (fleurdelirious) says "hi, bitches!".

    Kinda gimmicky, but first time I used it and I didn't have any leaks, which is more than I hoped for.
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  • nolaegghead
    nolaegghead Posts: 42,109
    bonus shot for all the rednecks



    image
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  • nolaegghead
    nolaegghead Posts: 42,109
    henapple said:
    I'm afraid to ask what the Waffle House syrup bottle is for.
    Well, you sort of did just ask didn't you? 

    It's honey for my honey's morning hot tea. 
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  • caliking
    caliking Posts: 19,779
    I've been looking for a good burger press that can do both Juicy Lucy and regular patties. Off to Amazon...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    henapple said:

    I'm afraid to ask what the Waffle House syrup bottle is for.

    Don't ask...don't tell :))
    @nolaegghead‌...looks phenomenal!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • nolaegghead
    nolaegghead Posts: 42,109
    thankie-sai @NPHuskerFL

    My buddy picked up a 1 YO small BGE from a dude selling it on craigs list.  I met him at his shop and we unloaded it and another buddy, who's a BBQ competitor and cooker of whole pigs (I'm not worthy) joined us and we shot the sh*t for a while.   Didn't get dinner started until after 9PM.  Itz all good.  Them burgahs was really, really good....that hard goat mozz is somefin' special.
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  • hapster
    hapster Posts: 7,503
    They look great!
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • nolaegghead
    nolaegghead Posts: 42,109
    thanks much! @hapster

    Came out very juicy and extremely lucy ;)
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  • Griffin
    Griffin Posts: 8,200
    Looks outstanding. So the onions and 'shrooms went in raw? Do they end up cooking at all in the burger? How was the texture? I'm really craving a burger now at 6 in the morning...is that wrong?

    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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  • Eggcelsior
    Eggcelsior Posts: 14,414
    The banana is a nice touch, but your're spelling it wrong. Jucy Lucy's, fool!
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  • nolaegghead
    nolaegghead Posts: 42,109

    Eggcelsior said:
    The banana is a nice touch, but your're spelling it wrong. Jucy Lucy's, fool!
    Lucys'? (plural?)
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    stupid phone auto-correct. Thinks all plural names should be possessive. I missed it.
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  • Canugghead
    Canugghead Posts: 13,631
    Lucy'all  ;)
    canuckland
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    I think I have the same press and my first go around sucked. They burst and all the goodies ran out. Lucy was dry. Maybe she was too bookoo? You've inspired me to give her another whirl on Friday. Thanks Nola!
    Flint, Michigan
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Very nice! I like how you rocked them patty melt style with sliced bread.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Chris_Wang
    Chris_Wang Posts: 1,254
    Perfectly halfed burger. Even the pickles split cleanly!

    Ball Ground, GA

    ATL Sports Homer

     

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  • nolaegghead
    nolaegghead Posts: 42,109
    Griffin said:
    Looks outstanding. So the onions and 'shrooms went in raw? Do they end up cooking at all in the burger? How was the texture? I'm really craving a burger now at 6 in the morning...is that wrong?
    i could eat these for breakfast, lunch and dinner.  All the stuffing ingredients went in raw, and I cooked the burger relatively slow at 300 direct, because it was almost an inch thick.  The oyster mushroom is very delicate and imparts an umami flavor.  The goat mozzarella is a relatively dry cheese compared to fresh mozz, but melted very well and melded with the other stuffing ingredients.  Because the stuffing was raw, it added additional moisture.  I was extremely happy with the taste, and I wouldn't change anything except maybe add some bacon because the buffalo is very lean.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    nolaegghead said:
    Griffin said:
    Looks outstanding. So the onions and 'shrooms went in raw? Do they end up cooking at all in the burger? How was the texture? I'm really craving a burger now at 6 in the morning...is that wrong?
    i could eat these for breakfast, lunch and dinner.  All the stuffing ingredients went in raw, and I cooked the burger relatively slow at 300 direct, because it was almost an inch thick.  The oyster mushroom is very delicate and imparts an umami flavor.  The goat mozzarella is a relatively dry cheese compared to fresh mozz, but melted very well and melded with the other stuffing ingredients.  Because the stuffing was raw, it added additional moisture.  I was extremely happy with the taste, and I wouldn't change anything except maybe add some bacon because the buffalo is very lean.

    Mmmmm- meat glue bacon Jucy Lucy.....
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    The Cen-Tex Smoker said:
    nolaegghead said:
    Griffin said:
    Looks outstanding. So the onions and 'shrooms went in raw? Do they end up cooking at all in the burger? How was the texture? I'm really craving a burger now at 6 in the morning...is that wrong?
    i could eat these for breakfast, lunch and dinner.  All the stuffing ingredients went in raw, and I cooked the burger relatively slow at 300 direct, because it was almost an inch thick.  The oyster mushroom is very delicate and imparts an umami flavor.  The goat mozzarella is a relatively dry cheese compared to fresh mozz, but melted very well and melded with the other stuffing ingredients.  Because the stuffing was raw, it added additional moisture.  I was extremely happy with the taste, and I wouldn't change anything except maybe add some bacon because the buffalo is very lean.

    Mmmmm- meat glue bacon Jucy Lucy.....
    you had me at "meat glue"...
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  • buzd504
    buzd504 Posts: 3,877
    Where did you get the goat mozzerella?  I would like to try that.
    NOLA
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  • nolaegghead
    nolaegghead Posts: 42,109
    buzd504 said:
    Where did you get the goat mozzerella?  I would like to try that.
    Bridget bought it...I'll have to ask her.  I think it was Whole Paycheck (Foods).
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