BBQ129/17 – BSR Burger:
BSR Burger: I am gradually tweaking my burger cooks trying to get the perfect burger. The last cook was fantastic, I was really happy with how the burger looked and tasted – but I will still looking for more!
The Meat:
I went for the BSR burgers from Turner and George again, I haven’t found a better burger or self mixed blend yet. £7 for 4.
The bacon was a where I made the biggest change this time. I had some pork bellies from Puddledub Pork a while back and cured them all for bacon. One of them was cured with Holy Fuck hot sauce from The Ribman (best ribs in London!) – it’s a great sauce, recommend it. Only £5 a bottle. The bacon was also smoked for 60 hours (5 x 12) over Hickory and Cherry.
The Prep:
Just a bit of salt on the burgers:
I also fried some of the Holy Fuck bacon then chopped it up into tiny pieces and added it to the burger sauce adapted from the Jamie Oliver Insanity Burger recipe. The idea was to add more smoke and bacon taste within the sauce. I had a sneaky taste, it was very smokey and had a strong bacon taste with a little kick from the Holy Fuck. Awesome!
In the picture below I had toasted the buns in the pan I had cooked the bacon in to soak some of the fat up. I then smeared the bacon mayo/sauce on the buns.
The Cook:
A full chimney of Oxford Charcoal Sweet Chestnut. It burns really hot but smells lovely. Once it was lit I poured it into the charcoal baskets and put inverted grill grates on top to use as a griddle. Once the grates were hot I put the burger on and left it long enough to get a crust. When I flipped it over I added the cheese and bacon then poured some water on the grill and put the lid on to hold the steam and melt the cheese.
Time to Eat:
Once the burgers got to 60 C internal I took them off and put everything together. 1 without cheese:
And mine with cheese!
Summary:
Taste wise, this was the best one yet. The 60 hour smoked Holy Fuck bacon was epic, really added to the dish and the bacon infused mayo/burger sauce was also cracking. I will keep both of those for future cooks.
Looks wise, it wasn’t as good as last time. The brioche bun lost it’s shape and shrunk down a bit. The seeded bun worked better last time so I would use them over a brioche bun. However, I think I am going to try the Hang Fire pretzel buns I made a while back:
They were great buns and held up well to the heat and contents so I will give them a go!
| Cook Equipment: | Weber Kettle and Reversed Grill Grates |
| Cook Method: | Direct Sear |
| Charcoal: | Oxford Charcoal Sweet Chestnut |
| Smoking Wood: | N/A |
| Cook temperature: | 250C |
| Cook time: | About 5m |
| Internal temperature: | 60C |
| Notes: | 1: Keep the bacon and bacon mayo
2: Ditch brioche buns and try pretzel buns |