Cheeseburger 101 | Chef Eric Recipe
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- Опубліковано 26 тра 2022
- Today’s video is all about simplicity and tapping into the power of your Divide and Conquer system by utilizing two-zone cooking.
Please enjoy - all summer long!!!
Chef Eric Gephart
Cheeseburger 101
1 Pound E3 Beef (4 Patties to Make 2 Double Cheeseburgers)
1 Cup Cheddar Cheese, Shredded
2 Slices Onion, Sliced ¼” Thick
4 Leaves Bibb Lettuce
2 Slices Tomato, Seasoned
2 Brioche Buns
1 Tbsp Butter, Unsalted and Softened
Not-So-Secret Sauce
1 Tbsp Chipotle in Adobo Sauce
4 Tbsp Thousand Island Dressing
Method:
1. Stabilize your grill to 450F. Place one grill grate directly over the coals at the lowest setting of the Divide and Conquer system and the other grill grate on the other side at the highest setting with a half-moon deflector shield positioned beneath.
2. As the grill is coming to temperature, shape 4 patties using 4 ounce of meat each. Season with salt and pepper, then coat with a drop of oil on the outside of the patties.
3. Once the grill has come to temperature, place the shaped, seasoned and slightly oiled patties on the direct side for the grill. Season the patties again and close the dome so they can accept more of the grilled natural lump charcoal flavor. Cook for 1 minute, then open the dome and flip the burger. Close the dome again for 1 minute.
4. Spread butter on the inside of each bun and place them butter side down on the indirect side of the grill. Place the sliced onions on the indirect side as well. Lightly toast the buns and cook the sliced onions until slightly softened.
5. Top each burger with a generous amount of shredded cheddar cheese, then close the dome to instill more flavor and melt the cheese. Allow to cook for 1 minute.
6. Remove the toasted buns and season each top bun with the Not-So-Secret Sauce. Top the bottom bun with bibb lettuce then seasoned tomato then smoked onion disks.
7. Stack the burgers to create double cheeseburgers and place them on top of the onions. Finally, place the toasted and sauced bun top on top of the burger. Enjoy!!
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In a world where everyone seems obsessed with videos about smash burgers, it's nice to see a few burgers over charcoal videos pop up recently. This is my go to burger setup when cooking them on KJ Big Joe 2
Classic🔥🤙🏽
Nothing beats a simple burger, period!
Right🔥
Just in time for Memorial Day weekend.
Chef love your video's keep them coming! This new KJ3 owner is learning a lot, as they say K.I.S.S.
Y'know......EVERY time I watch one of your vids THAT'S what I want to make. Well done Chef and thanks for the motivation!
So how long did you cook it @ that 450-500 degrees before flipping??
as I always say, at the restaurant with the M you don't get the Hamburger like this one .great recipe and a delicious simple burger. thanks again for this video
Got to love a straight forward burger 🍔 🤙🏽
Great video and food to start off the weekend! Well done 👍🏻 Chef Eric! 🍔
🥂🤙🏽
Nice work Chef. Cheers Eric!
Cheers my friend
Makes me want to get the grill hot 🔥
Chef! These look amazing! New KJ Classic 1 owner here..did you add wood chunks to this cook and approximate vent settings to help me recreate? Much appreciated man!
hey legends, can i find Erics thousand island dressing recipe anywhere??
What kind of knife do you use?
Please chef, ribeyes steaks havent been made in your video list.
On the list for next shoot my friend 🤙🏽
I think the onion should be on top of burger, as it will keep the bun from getting wet
2 different pairs of gloves!!! What the heck! 😮. Now I have nothing to complain about
There’s always the bracelets 🤙🏽
Yes, he lost me with the gloves.