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Some Sunday burgers

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Post Thu Jul 14, 2011 9:39 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 8648
Location: Stoughton, WI
I was feeling a bit burgery last weekend so I defrosted 3 pounds of ground beef and made some burgers on Sunday.

Lunch was mushroom-stuffed burgers from a recipe I received from a mailing list I subscribe to. The mustard and Worcestershire sauce were mixed into the meat; they weren't used for the stuffing. Everything else was sliced, chopped, and sauteed in butter.
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These were pretty good as the stuffing helped keep the burger moist and added some nice flavor and texture. The recipe actually calls for ground pork but since I have an abundance of ground beef that's what I used. I didn't do a very good job of matching the size of the burgers to the buns, though. :lol:
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I enjoy the PBS TV series Hubert Keller: Secrets of a Chef and a recent episode featured his Burger au Poivre recipe. Of course, anything "au poivre" will feature pepper and he adds coriander seeds for a different flavor.
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I felt that a grainy, country-style mustard would be a better fit than a smooth mustard.
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Instead of cooking the burgers on the stove or in the oven I used an iron skillet and grilled them with charcoal, oak chunks, and a closed lid to trap the smoke. I started the skillet in the kitchen since I don't have an outdoor burner and when the oil was hot I added the meat and then hauled butt 100 feet down the driveway to the grill. They really puffed up as they cooked and when they were done I grilled a couple of small baguettes.
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French cooking just isn't French without a sauce and these burgers are no exception. After they were done there were a lot of crispy brown bits in the pan, just as Chef Keller had predicted there would be! :lol: I followed the recipe and wound up with a very tasty brown sauce.
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I would've preferred a thinner burger but nonetheless these were outstanding. The recipe calls for sirloin or ribeye and I'm sure either would've made them even better, but I still thought they turned out great and the sauce is the difference as it really complemented the peppercorns and mustard.
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Post Thu Jul 14, 2011 11:08 am
Griffin well done
well done

Posts: 3332
Location: Dallas, Texas

I will glady pay you tomorrow for a burger today. That second one looks like messy goodness. Bet it tasted great.

Post Thu Jul 14, 2011 11:14 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
:shock: Those looks incredible! You cooked those perfectly too... that second one really does look tasty...
Large BGE
CG Duo with SFB


Post Thu Jul 14, 2011 12:34 pm
Bob-BQN User avatar
well done
well done

Posts: 13157
Location: Texas
Dude, food like that would make me feel burgery any day! :D

Those burgers are so different from each other that you could have them back-to-back days and not get tired of them. I also like that the French burgers are on hogie looking baguettes. 8)

Great job Brad!

Post Mon Jul 18, 2011 9:37 am
QJuju well done
well done

Posts: 1976
Location: La Grange, Kentucky

I am not sure how I missed this the first time... great looking burgers. Au Poivre is my absolute favorite steak and I like Chef Keller too. Thanks for sharing.

Post Mon Jul 18, 2011 10:23 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
Everything looks great, but I'm ALL over that 3rd burger.

Post Tue Jul 19, 2011 11:10 am
beercuer User avatar
well done
well done

Posts: 2306
Location: Southern Californy
I like that "French dip" idea, as it were. Looks inviting. :D
Got beer???

Post Wed Jul 20, 2011 6:31 pm
BBcue-Z well done
well done

Posts: 3209
Location: Atlanta-GA
Awesome looking burgers Brad!!
Thank you for adding the link to the burger thread :)

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