BBQ97/17: Insanity Burgers #3

BBQ97/17: Insanity Burgers #3

It was National Burger Day today and UK BBQ Week were running a competition with a great prize for the best burger so I wanted to join in even though I couldn’t enter the competition.

This is the 3rd time I have cooked the Insanity Burger recipe by Jamie Oliver. The last cook was my best burger yet:

BBQ38/17: Dexter and Bone Marrow Insanity Burgers #2

The Prep:

I had some of the burgers I made for the Byron burger cook in the freezer so I used them

BBQ41/17: @byronhamburgers Byron burgers

I made the burger sauce, sliced the red onion and pickles then fired up the grill with a full chimney of Maple from Oxford Charcoal (as recommended by DJ BBQ for burgers!)

Insanity burgers

The Cook:

I used the Hellfire Halo with the flat side up. I started off cooking over the sear grate but I should have used the flat part of the halo as I usually do with the flipped grill grates. I had 2 little burgers for my daughters which I cooked on the outer edge as I wanted them to cook slower to hit temperature around the same time as the bigger ones cooking hotter.

Insanity burgers

Insanity burgers

I moved the charcoal baskets over and moved the burgers to the griddle part of the halo, they were sizzling a bit better as the plate collected the fat from the meat.

As with previous cooks I cooked the bacon in the oven, I have tried a number of different methods and so far this one is best. The bacon was Smoked, Streaky bacon from Turner and George. It’s very nice!

Insanity burgers

As with previous burger cooks I butter the buns and toasted them. I put cheese on my burger and flipped a bowl over the top to work as a cloche. With the halo the bowl didn’t quite cover the surface area so the cheese was spilling over the edge into the flames. The buns went very soft, it was like the butter in the brioche buns made them go really soft.

Insanity burgers

Time to Eat:

The big burgers hit 55c Internal so I took them off and built the burgers up:

Insanity burgers

They didn’t look as impressive as the last cook when I made my own pretzel buns, these looked a bit flat and squashed.

Insanity burgers

The cheese had melted really well in mine though:

Insanity burgers

Insanity burgers

Insanity burgers

The burgers were really tasty, nice and juicy with a nice char/crust on the meat. The sauce combo was great as always but they just didn’t look as good as last time. I think I prefer the bigger home made pretzel buns to the smaller, softer brioche buns both for appearance and for taste.

The entries for the UK BBQ Week burger contest were really, really good. It was very hard to choose a winner so even if I was able to enter the competition I wouldn’t have won with these!

I do like my Hellfire Halo but I think the flipped grill grates are better for burgers so I will go back to that next time. Worth a try though, you never know!

Cook Equipment: Hellfire Halo
Cook Method: Sear grate / griddle
Charcoal: Oxford Charcoal Maple
Smoking Wood: Maple from Hot Smoked
Cook temperature: 300C
Cook time: 6 minutes (ish)
Internal temperature: 55C
Notes: 1: Use the grill grates flipped

2: Make Pretzel buns again

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