Friday, August 2, 2019

Pepper Jack and Chili Juicy Lucy Burgers on the BGE Mini-Max

[FTC Standard Disclosure]  I received no compensation for this post.  I took a year off of sponsorships this year, but I still like to disclose that I have a close relationship with the Certified Angus Beef® Brand.

Last night, thunderstorms and hail were moving through our area while I grilled these knock-out Juicy Lucy style burgers stuffed with chili and pepper jack cheese. 

Juicy Lucy Style Certified Angus Beef Brand Burger Stuffed with Chili and Pepper Jack Cheese

I haven't done Juicy Lucy-style burgers in a month of Sundays.  The craving just hit me when I was standing at Food City looking at a pretty Certified Angus Beef® Brand chuck roast that was just begging to be fresh ground for burgers.

I've probably tried a dozen burger presses and Juicy Lucy tools.  In general, I find that just making patties by hand is the easiest way to go.  Just make two 3-4 ounce patties, put your cheese between them, and seal the edges.  But last night, I broke out the ol' Burger Pocket Press that I got years ago just for grins and giggles.  It actually does a good job, I just hate cleaning 4 pieces, that's the only downside.  Well, that and the cost.  No way it should cost $40.

I stuffed the burger "cup" side with cold hot dog chili sauce and a slice of pepper jack cheese (I'm a big fan of Sargento's). 

Then I put the "cap" on top and sealed the edges.  That's a THICK burger!
I used the Big Green Egg Mini-Max (a small kamado grill) for this cook.  I could say it was because I was only cooking two burgers, but the real reason is that I somehow managed to run out of lump charcoal.  I went to the Kick Ash Baskets of my two large Eggs and scrounged all of the used coal that I could get.  It was just enough to fill the Kick Ash Basket of the Mini-Max.  

Note to self - go buy a half dozen bags of coal before the weekend.

Stuffed burgers on the Big Green Egg Mini-Max small kamado grill.
I fired up my Big Green Egg Mini-Max to 450°f and made sure to let the cast iron gates get good and hot.  Remember, it takes longer for your grates to reach 450°f than the air that your thermometer is measuring.  The burgers should sizzle when they hit the grate if you don't want them to stick.  
I seasoned the burgers with some fine sea salt after the flip, while the hot rendered beef fat is glistening on top of the just turned patty.  The timing is crucial because I think it helps absorb the seasoning better.  That's just my experience/conjecture, I haven't done any methods adhering to the scientific method.  

I grilled the burgers for 3 1/2 minutes per side at 450°f.  

Of course, I toasted the buns while the burgers rested.  That is especially important for texture and taste since I was doing these burgers "as is," no toppings.  Just the Juicy Lucy and bun.
The chili and cheese got perfectly oozy.  The burger was fantastic!

For more burger inspiration, check out some of these burgers at Certified Angus Beef® Brand.