BBQ80/17 – Burgers topped with Pulled Pork:
Pulled Pork Burgers: I have been cooking a lot lately and everything seems to have required a lot of prep up front or have been fairly long cooks so I quite fancied something a bit easier for this one.
I remembered I had some burgers in the freezer I had minced from beef chuck for the Byron burger cook. I also fancied some pulled pork so I took a bag out the freezer from the Reds True BBQ Pulled Pork cook.
I got a delivery from Oxford Charcoal this week and I had a bag of Maple charcoal as part of that delivery. I ordered it mainly for burgers because: “As used by our friend, DJ BBQ for grilling amazing burgers. Even this spandex-clad American was impressed by the similarity between our English maples and the sugar maples of North America.”
I set the grill up with 2 zones then put the grill grates on top but upside down to create a griddle. I brushed some American Mustard onto the burgers then salted them and placed them onto the griddle then dropped in some maple wood chips. I melted some butter and brushed that onto the cut sides of the buns then put them to toast indirectly before brushing more mustard onto the exposed sides of the burgers along with some salt then flipping them.
I had some cheese squares so placed a slice on my burger and poured some water on the griddle before placing a metal bowl over the burger to act as a cloche. The steam is captured in the bowl and helps to melt the cheese. By using a cheese square it melts over the burger better.
When the burgers were ready I took them off and built them in the buns:
I had poured some of the Kansas City Tribute BBQ sauce on the bun lid from the Butterfly Pork Butt Burnt Ends and stacked the pulled pork on top of the burger.
My wife doesn’t have cheese on her burger:
A trick I read in one of my books was to put the burger back on the grill once you build it to heat it back up, I have done it a few times and it works a treat:
I really enjoyed this burger. It wasn’t perfect but it’s a good base to build on. The burger meat itself needs a different mix of cuts and some bone marrow/suet in the mix but the thinner patty worked well, a thicker patty might have been too much meat with the pulled pork. It probably needed a better smear of mustard and more salt this time as it had a great crust but the edges weren’t as good. The pulled pork worked well but I think it needed some bacon between the burger and the pulled pork so I will add that in next time. It might need some lettuce, I am thinking about taking the insanity burger mix but using bbq sauce rather than tomato sauce.
All in all, this was a great, simple cook which is what I needed. I should have more burgers!
|Direct over inverted grill grates
|1 full chimney of Oxford Charcoal Maple
|1: Spread the mustard better
2: Use more salt
3: Add bacon
4: Lettuce mix?