Bigly Hamburger

SUMMARY

Seasoned with Montreal Steak Spice, smashed on a cast iron griddle along with streaky bacon, sliced mushrooms and melty American cheese. Lightly smoked with pecan on the Kamado Joe and layered with butter lettuce, McClure’s pickles, Roma tomatoes and a not-so-secret sauce (recipe will be on our website). Served on lightly toasted homemade potato buns and with a few cold pints.

Slut it up to the max with double bacon, double patties, double cheese and buttery mushrooms.  

RECIPE

I cooked this on a Kamado Joe with pecan chunks for light smoke, but sub a cast iron pan if you don’t have a griddle for your BBQ. Check out our recipe for buns here.

1. Form burgers into 120g pucks, approx 2inches high and wide. Set in fridge. You want them very cold. This is important.

   
   

2. For the sauce combine all ingredients and set in fridge.

   
   

3.  Put bacon and mushroom on hot cast iron griddle until cooked then push to the side.One at a time, set your cold burger pucks onto the griddle in the bacon fat and smash them down to create a crust. Flip after 2-3 minutes.Cook further 2 minutes

   
   

4. .Layer with Cheese and allow to melt. Butter your buns and toast lightly, you’re just trying to warm them as you want to maintain the soft goodness, not make a crusty fail. 

   
   

5. Sauce each side of the bun and then place, butter lettuce, tomatoes and pickles followed by your patties. Top with mushrooms and bacon. Serve with cold beer.