Jump to content

Sign in to follow this  
Marshall Lucky

Cedar Planked, Reverse Seared, Twiced Cheesed Burger

Recommended Posts

Howdy, Pards! 

 

Inspired by RogerFromCO's reverse seared Buffalo Burger with black olives (http://www.kamadoguru.com/topic/26709-my-first-two-reverse-sear-cooks/?hl=buffalo), I wanted try something similar and at the same time, up my personal game in the Burger World.  I'd had never reversed seared a burger before, nor used black olives as a topping.  Please, join me in my education of the culinary arts of grilling.

 

I started with a pound and half of 80/20 ground beef in a large glass bowl.  I added and hand blended 4 fresh minced garlic, 1 tbsp Dizzy Pig's Snake Venom rub to bring a little spicy heat, 3 tbsp of olive oil, 1.5 tsp each of salt and black pepper, 1/4 cup of Worcestershire sauce to kick in some zing, and 1/3 cup of Italian style bread crumbs to finish it off some zag.  I was able to make 6 Quarter Pound patties, two to grill now, and four vacuum sealed for other days.

 

post-10290-0-09442600-1457148995_thumb.j

 

Using an empty cardboard tube from a paper towel roll, I used the "volcano" method to set up my hickory lump.   Also, dropped a couple of cotton balls soaked in rubbing alcohol to help light the lump.    I find using this method helps me to get a quick fire.

 

post-10290-0-18816000-1457149558_thumb.j

 

post-10290-0-39544500-1457149801_thumb.j  

 

Now, in upping up my game in regards to burger cooking, I wanted to do a reverse sear method where I cook the burger low and slow first, then finish it off with a quick hot sear.  And, to add an additional layer of flavor, I was going to do the low and slow on a cedar plank, skipping any other smoking chunks so the subtle cedar flavor would become a star in this act.  In prep, I had been soaking the cedar plank in the kitchen sink for 3 hours.  I weighted the cedar plank with a full bowl of water to keep the entire plank underneath the water.  I put a thumb dimple in the center of the patties and placed them on the cedar plank once I hit my grill grate target temp of 255 degrees F.  Also, had on hand a spray bottle of water just in case the cedar plank had a flare up. 

 

post-10290-0-38086500-1457150652_thumb.j

 

post-10290-0-35804800-1457151027_thumb.j

 

While the burgers were doing the low and slow cook, I started on my toppings.  I like a burger with just four or less toppings.  I'm of the persuasion that too many toppings takes away from the flavor of the seasoned meat.  My four toppings were stewed onions, bacon, black olives (thanks, again, for the inspiration RogerFromCO) and American cheese slices.  Yyyyyeees, Sir!  Not a fan of a salad (lettuce and tomato) on my burgers, just saying, you know.

 

The stewed onions idea came from the October/November issue of a Cook's Country article.  There's a burger joint in Wisconsin that serves a butter burger and they stew the onions rather than use them raw or totally caramelized.  I wanted to try this method for the onions.  I rough chopped a small onion and added it to 1 tbsp of melted salted butter and 1 tbsp of water on medium heat, then covered.  Cooked the onions until they were tender, then uncovered to allow the onions to cook just to the point of beginning to brown.  I added and mixed in the black olive slices to the finished onions and kept the sauce pan on warm.  In tasting them, the buttered up onions were fantastic!

 

post-10290-0-98990400-1457152664_thumb.j

 

Next topping, I fried up some bacon slices.

 

post-10290-0-52915200-1457153042_thumb.j

 

Cooked the burgers on low and slow until the Internal Temp of the meat hit 160 degrees F.

 

post-10290-0-18321600-1457154662_thumb.j

 

Pulled the planked burgers off the grill and upped my grill grate temp to 500 degrees to do the reverse sear.

 

post-10290-0-59048600-1457154916_thumb.j

 

For the last topping, I slapped on two slices of American cheese for each burger.  Wooooooo, Buddies!  'Ol Marshall Lucky loves him cheese.

 

post-10290-0-89602900-1457155245_thumb.j

 

Assembled and plated my cedar planked, reverse seared, twice cheesed burger.

 

post-10290-0-26404800-1457155684_thumb.j

 

 

 

Now, Pards!  It's time for 'Ol Marshall Lucky to enjoy a sweet tea mixed with Black Heart spiced rum and a squirt of lime; and, a bite of burger.  Yyyyyeees, Sir!

Share this post


Link to post
Share on other sites

I am now tempted to try olives on a burger. I never would have thought of that.

 

You should.  I never had thought about it too.  But, it is the bomb! 

 

If you like black olives, you would not only like the flavor, but the texture is also very good with the burger.

 

Hanging around this site, has really opened my eyes to possibilities. 

Share this post


Link to post
Share on other sites

Marshall, to what degree could you taste the cedar? Anything you would do differently next time? They look great!

 

At the low and slow temp of 250-260 degrees F the smokey aroma and flavoring of the cedar reminded me of a woodsy/savory taste.  It was a subtle flavor though, not too strong so as to over power the burger.

 

If I had cooked at a higher temp, the flavoring may have been more pronounced as the plank would have steamed a little more.  One positive is that the lower temp didn't char the plank.  I think I can get a few more cooks re-using that plank. 

 

I got the plank at my local Home Depot in their grilling section.  They also had maple planks.  With the remaining patties I vacuumed sealed, I may try a maple plank at the same 250-260 degree F range and see how that flavor differs from the cedar.

 

I had done salmon a few times on cedar planks and have enjoyed those cooks. 

 

In my research, I found the cedar planking method is used mostly with fish.  Hanging out here on this site has showed me so many great cooks and methods that are "out of the box" thinking.  I enjoy that kind of experimenting, tinkering and learning about cooking.   So, I figured I would give a burger on cedar a try.  I think I may even try some veggies like cauliflower and zucchini to discover the flavors from the steamed planks.  And, I would like to soak the plank in different liquids like beer, apple cider, or orange juice and see if that adds a different flavor. 

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  



  • Similar Content

    • By DerHusker
      It’s been hot this last week here in Low Cal (Upper 90’s to low 100’s) but today it cooled off, so I grilled a few Cheeseburgers. I started out by cutting 2 russet potatoes up into 1/8th and then tossed in some OO and seasoned with some fresh ground salt, black pepper, cayenne pepper and some thyme. I then seasoned the patties with Primo Chicago Stockyard rub. Here they are on the grill ready to be flipped.

      Flipped them.

      I then removed the patties and toasted the buns. While they were toasting I added some cheddar cheese slices to the patties. Once the buns were done I put the patties back on to melt the cheese.

      Here it is plated up with the Steak Fries and a Modelo Especial.  

       

       

      YUM!
       
      Thanks for looking.
    • By DerHusker
      Sent the long weekend off in style with a Double Meat Double Cheese Burger. Fired up Jr. for the patties.



      Flipped and removed them when they were done so I could add the cheese.



      Toasted the buns.



      One more time of the grill to melt the cheese.



      Plated this up with some watermelon, potato salad and a Stone Brewing Xocoveza. (Yum!)




       



       


      After a few bites of this monster.



      So good!


       
      Thanks for looking.

    • By DerHusker
      For the long weekend we started out being invited over to our neighbor’s house for hamburgers. I was tasked with grilling up some corn.



      Once these started getting some golden-brown char marks, I put them in a large rectangular pan and covered them with foil. We took this over with two each, 3 portion plates of fixings. One plate had a stick of butter, salt and black pepper for traditional American style corn of the cob. The other plate had some mayo, Tajin seasoning and come Cotija Cheese for Mexican style street corn. Didn’t feel like I should be taking pictures at their house so that’s all I can share from the 4th.
      Today I grilled up some hamburger patties on my Akorn Jr. for some cheese burgers.




       


      After they were done I removed them and toasted the buns while I added the cheese to the burgers.



      One more stop on the grill to melt the cheese.



      Here is mine plated up with some potato salad, some watermelon and a Stone Brewing Vanilla Bean Porter.




       



       


      There nothing quite like enjoying a good cheeseburger on the 4th of July weekend.


       
      Thanks for looking.
    • By DerHusker
      When shopping and got some groceries we needed. Picked up some nice brioche buns and we made cheeseburgers on the Akorn Jr. again.  Sliced up the veggies.

      Cooked up the burgers.

       

      Assembled my cheeseburger and plated it with a slice of water melon, some pringles and a Modern Times Blazing World Hoppy Dank Amber.

       

       

      Delicious.
       
      Thanks for looking
    • By DerHusker
      SoCal has been scorching hot these last 3 days. Friday was 111 in the shade of my patio. Unfortunately this was the day my neighbor’s air conditioning decided to quit working. They brought over their dogs for us to try and keep cool while they worked on it and went out to eat to cool off themselves.
       
      Saturday was 104 and Sunday was a were 100 so I braved the patio to cook something up. I’ve made a Buffalo Buffalo Smash Burger before that is IMHO the best burger ever. Unfortunately, our fridge quit working 2 weeks ago. It has since been repaired but my supply of pickled red onion went out with 3 trash bags of other food items so I decided to just use what I had on hand and make Smash Cheeseburgers.  
       
      I stared out making some seasoned steak fries. I took 2 russet potatoes and cut each into 8 approximately equal wedges.

      I then drizzled on some EVOO and seasoned them with salt, fresh ground black pepper and a little cayenne pepper.

      I microwaved them for 6 minutes (stirring them every 2 minutes) to give them a head start on cooking. I then spread them out on a half sheet pan and placed it in the middle of my gasser with the burners on each side on high. (for an indirect heat of approximately 400)

      With the fries cooking I turned my attention to the burgers. I took some Nice organically grown ground beef

      and mixed in some diced onion and blue cheese crumbles.

       

      I started up a 3/4 chimney of charcoal and poured it into my charcoal baskets.

      I placed my C.I. griddle over them and let it get smoking hot.

      I divided the ground beef into 4 roughly equal size balls.

      Once the griddle was smoking hot I placed the balls on.

      Once they had developed a nice crust I smashed them. I let them cook a few more minutes and then flipped them and cooked them approximately 3 more minutes.

      After approximately 40 minutes the fries were ready.

      Here it is plated up with a Modern Times Black House Coffee Rroasty Stout.

       

       

      This was excellent!

      Thanks for looking.
×
×
  • Create New...