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Umani smash burgers ... best burgers we've had (so far) with pics

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Stormbringer
Stormbringer Posts: 2,082
edited May 2017 in EggHead Forum
By sheer chance experiment, SWMBO discovered that a combination of chestnut mushrooms and Dizzy Pig Red-eye Express rub (with a little butter) gave a very "umami" like taste. At the same time, I read about smash burgers on this forum. We decided to combine our revelations, and thus umami smash burgers were made.

They were hands down the best burgers we have had, served in brioche buns with coleslaw, gherkin, cheese and crispy bacon. And of course a side of chips (or fries). So we had them the next day as well. When in Rome ...

Recipe for the umami burgers is below:

https://www.thecooksdigest.co.uk/2017/05/12/umami-smash-burgers

Have a great weekend folks. Unless you're reading this during the week, in which case have a great day! :)

The balls of meat on the CI plancha:


Flipped and flattened ... SWMBO decided she needed a device without holes in it after this:


Flipped again, cheese added, buns warming:


Served with truffle chips, asparagus that was seared in the CI plancha and some 2004 Bordeaux:

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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Comments

  • EggObsessed
    EggObsessed Posts: 786
    edited May 2017
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    Sounds very interesting!
    Kelley 
    Egging with No Joke Smoke (Bruce), enjoying small town life in Brenham, TX., the home of Blue Bell Ice Cream.  BGEs: XL, Medium,  1 MiniMax. 36" CookRite Commercial Griddle, and a Shirley Smoker.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That last picture is simply amazing. They sound awesome. 

    Is that a 1/2 moon griddle and a 1/2 pizza stone? 

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

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  • GrillSgt
    GrillSgt Posts: 2,507
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    Those look great. The James Beard Foundation has promoted a blended burger for a couple of years now as a way to reduce beef consumption. They do have some recipes available on their site.

    https://www.jamesbeard.org/blendedburgerproject-2
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  • Jeremiah
    Jeremiah Posts: 6,412
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    Damn dude. That last shot awesome!!!
    Slumming it in Aiken, SC. 
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  • ronw9471
    ronw9471 Posts: 112
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    What Smokey Pitt says, what griddle is that?
    Parrish, FL

    My Photo Website: www.ronwooldridgephotography.com

    XL Big Green Egg
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
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    That is one fantastic looking burger

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • SaintJohnsEgger
    SaintJohnsEgger Posts: 1,826
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    That looks delicious. But I thought smash burgers were a lot thinner than that.
    Marshall in Beautiful Fruit Cove, FL.
    MiniMax 04/17
    Unofficial BGE MiniMax Evangelist
    Facebook Big Green Egg MiniMax Owners Group


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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Tell inquiring minds about the truffle chips...
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Eggcelsior said:
    Tell inquiring minds about the truffle chips...
    @Eggcelsior it's this recipe:

    https://www.thecooksdigest.co.uk/2017/03/17/truffle-and-parsley-chips/



    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,082
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    ronw9471 said:
    What Smokey Pitt says, what griddle is that?
    @ronw9471 and @SmokeyPitt it's two half moon griddles, a CI plancha and a ceramic one. They are both BGE products, at least in the UK. I have a full sized CI plancha that I use for larger groups, just warm the buns quickly on it after the burgers are done.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • Stormbringer
    Stormbringer Posts: 2,082
    edited May 2017
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    SaintJohnsEgger said:
    That looks delicious. But I thought smash burgers were a lot thinner than that.
    @SaintJohnsEgger the picture is of a double cheeseburger, so two patties :).

    I have seen methods of doing smash burgers going down to 2oz and ultra-thin (on the seriouseats site). We started at 4oz patties and half an inch thick when smashed down. I followed the instructions on another post I found on the forum, which for the life of me I can't seem to find now. It worked really well, maybe next time we'll go for thinner and compare.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • WeberWho
    WeberWho Posts: 11,029
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    Great looking meal right there!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Carolina Q
    Carolina Q Posts: 14,831
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    That looks great, especially the chips! But after that burger, I'm guessing you'll be eating pho for breakfast, lunch and dinner for a week or so. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bgebrent
    bgebrent Posts: 19,636
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    I'd be all over that!  Looks delicious.
    Sandy Springs & Dawsonville Ga
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  • Stormbringer
    Stormbringer Posts: 2,082
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    Carolina Q said:
    That looks great, especially the chips! But after that burger, I'm guessing you'll be eating pho for breakfast, lunch and dinner for a week or so. =)
    You'd think, wouldn't you ... but we kinda had them two nights in a row they were so good. :D
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • ronw9471
    ronw9471 Posts: 112
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    Stormbringer said:
    ronw9471 said:
    What Smokey Pitt says, what griddle is that?
    @ronw9471 and @SmokeyPitt it's two half moon griddles, a CI plancha and a ceramic one. They are both BGE products, at least in the UK. I have a full sized CI plancha that I use for larger groups, just warm the buns quickly on it after the burgers are done.
    Thank you!
    Parrish, FL

    My Photo Website: www.ronwooldridgephotography.com

    XL Big Green Egg
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  • odie91
    odie91 Posts: 541
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    Lol I agree those burgers are not very thin. They're probably same thickness as McDonald's burgers. Nevertheless great looking photos and great looking burgers
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  • thetrim
    thetrim Posts: 11,357
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    Nice cook!  Really good. I need to get on the smash burger craze
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Last picture money shot is awesome 
    Charlotte, 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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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    DaYum!!!!!! Looks great.....Bookmarked
    Large, small and mini now Egging in Rowlett Tx
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  • Stormbringer
    Stormbringer Posts: 2,082
    edited May 2017
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    Thanks folks.

    This is the guide I followed for the cook above:



    Hence our patties were 4oz and about half an inch thick. I've since seen a Serious Eats article using 2oz patties (and obviously thinner). Then I saw someone on the BGE Facebook group using 1/3lb patties.

    Given this, I don't think that thickness is critical, it's down to personal preference. The main point is to get the Maillard Reaction (aka browning) going. This is something that has been noted on a few occasions in Serious Eats, including one of their smash burger articles.

    Next time I think we'll go with 3oz patties and see how that works out. The double cheese smash burger wasn't easy to manipulate, necessitating the "hunch" in true Guy Fieri style. :)
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • CTMike
    CTMike Posts: 3,247
    edited May 2017
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    Looks amazing. What type of cheese did you use?
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Stormbringer
    Stormbringer Posts: 2,082
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    CTMike said:
    Looks amazing. What type of cheese did you use?
    Cheers @CTMike I used smoked applewood cheese. SWMBO prepared moz on hers.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • texaswig
    texaswig Posts: 2,682
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    Love mushrooms. It's a smart idea. I bet the texture was good.this is now on my list .

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Stormbringer
    Stormbringer Posts: 2,082
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    texaswig said:
    Love mushrooms. It's a smart idea. I bet the texture was good.this is now on my list .
    Thanks, and yes it did add to the texture, without overwhelming it. SWMBO has also tried adding sweet potatoes, which was not so successful ... but heck, variety and experimentation are to be applauded.

    We're also going to give this a full investigation:

    https://www.jamesbeard.org/blendedburgerproject-2
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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