Tonight I wanted to do my first burger on the Egg. I didnâ€™t want it to be just any old burger. I wanted as much of it to be done on the Egg. Our compatriot on the board, beercuer, told me several years ago that ground tri-tip makes great burgers. Back then I had my butcher grind some tri-tip for me and I found beercuer was quite right. Fast forward a couple years to today and I wanted to make a special burger with as much done from scratch as possible. So with that in mind I ground my own tri-tip this time around using the grinding attachment for the KitchenAid stand mixer. I made my own hamburger rolls also using the KA stand mixer for the first time for this process. I wanted to try baking the rolls on the BGE and I was going to cook the bacon on a cast iron skillet I was also given recently. I used the cooking method for a burger recipe in the BGE Cookbook which had you grill them at 600 degrees to get good sear and a crispy crust. Iâ€™ll let the pictures tell the rest of the story. Oh and let me mention I am including the pictures from making the buns. Whenever I post pictures of burgers with homemade buns several folks express interest in making their own burgers. My purpose in posting the pictures is to show folks who are thinking of doing this just how easy it is. It is super easy with a stand mixer, as I found out today. But Iâ€™ve made this recipe with a hand mixer as well as hand kneading it. Any of these ways works well and look how easy this recipe is....
BTW the recipe is found on the King Arthur Flour website under beautiful burger buns:
The ingredients are assembled: All-purpose flour, SAF instant yeast, 1 egg, butter, salt, sugar and 105 degree water.
Using my zero tare scale I was able to put the mixing bowl on the scale and zero out itâ€™s weight and add the flour straight into the mixing bowl. The other ingredients I put in glass bowls and added them into the mix later.
The other ingredients are measured out into bowls The next step is to add the contents of the glass bowls to the mixerâ€™s bowl.
The mixer has been fitted with a dough hook beater. The ingredients are mixed on the lowest setting to combine them correctly.
Once the ingredients are combined, the mixer is bumped up one speed.
After 5-6 minutes of mixing on Speed 1, the dough is done and has a hour hour rise ahead of it. If you donâ€™t have a stand mixer, you can use a portable hand mixer or hand knead the dough. The stand mixer is certainly the almost hands free deluxe way to go.
The dough goes straight from the mixerâ€™s mixing bowl to a dough doubling pail. The dough doubling pail has a lid to seal it. The dough doubling pail goes to an unheated oven for around an hour so it has risen to at least twice itâ€™s original volume. I turn on the ovenâ€™s light which actually warms the oven just a bit and helps the rise.
Here we are one hour later and the dough has more than doubled in volume. It gets turned out onto a floured work surface, and punched down (deflated).
After some brief hand kneading the ball of dough is reshaped into a round log.
The log of dough is cut into 6 equal sized pieces which are placed in my KAF hamburger roll pan, which has been sprayed with a non-stick baking spray
Normally at this point I make and egg wash out of one egg and some water. You brush this over the tops of the buns. It helps hold the poppy seeds on it. I didnâ€™t have the egg, so I used melted butter. This proved to be a mistake. Not only did it not hold the poppy seeds on very well, it also kept the bun tops from browning as much as they usually do. Once it was too late to change, I remembered having the same problems once before about 5 years ago when I substituted butter too. So word to the wise: better to use egg in your egg wash, donâ€™t use butter.
The buns are on the Egg and are a little over halfway through the 12-15 minute bake time. I had preheated the BGE to 375 for 30 minutes before adding the buns. My neighbor came over to check out my new toy. I got so busy talking with her, I forgot to snap a picture of the finished buns coming off the BGE.
The next step was to cook some thick sliced bacon up.
The finished bacon.
This cooking method came from a burger recipe in the BGE Cookbook and had you bring the BGE up to 600 degrees. Here the 1/2 pound burgers have just gone on the Egg.
The recipe called for 3 minutes per side at 600. I ended up adding some time based on readings from my instant read thermometer. Here the burgers are done and a slice of cheddar cheese is going on.
The cheese melts in about 30 seconds at that temp.
The burgers are off, the buns are on. Once again a real quick cook at 600 degrees. Once I had the 8th bun half on, it was time to start pulling the first half.
I got a nice toast on the buns IMHO.
The burgers had the bacon added and both the burgers & buns are plated.
The burgers were delicious. The had a great crisp char on the outside and were still moist on the inside.
The homemade buns had nice texture and flavor, plus I love the sweet flavor home made baked goods usually have. The cast iron grill grate gives a nice sear and great grill marks, just like enameled CI gates on my gas grill.
Ground Tri-Tip has a bit of a different texture than other ground beef Iâ€™ve tried. These were among the best burgers Iâ€™ve made.
Tonight was a great learning experience on the Egg and the final product was amazing!