I know I know, the butcher gave me the stink eye when I asked him to grind a few smaller filet's....But being cooped up the last 3-4 days working from home has made me a little crazy.....
As far as the burger and fixins goes: I used 3/4 of the Filet Mignon and 1/4 of 80/20 chuck to help keep it together. Kept it nice and simple, olive oil, cracked peppercorn & sea salt. As far as the fixins I wanted to keep that somewhat simple as well as not to overdress the filet mignon. Used a Telera roll which I never heard of but is supposedly similar to Brioche buns, smoked chipotle gouda, red onion, arugula and whipped up a curry powder/cayenne mayo sauce.
Smoked the burgers on a GMG @ 220F with hickory for 30 minutes and finished them in the pan to medium rare. I would have finished the burgers on the GMG but this was so last minute and I didn't have time to clean the grease plate off and feared a grease smoke/fire if I cranked it up to 450F+.
The burger took a nice lighter smoke flavor to it and the meat was delicate, paired with a shot of bourbon (during the smoke) and a glass of Oregon Pinot Noir :) Delicious no doubt but not sure I would repeat using filet mignon based on cost only, just a random idea that I wanted to try and didn't see any similar posts and thought I would share.
Cheers,
-Rosh from the Pacific Northwest
As far as the burger and fixins goes: I used 3/4 of the Filet Mignon and 1/4 of 80/20 chuck to help keep it together. Kept it nice and simple, olive oil, cracked peppercorn & sea salt. As far as the fixins I wanted to keep that somewhat simple as well as not to overdress the filet mignon. Used a Telera roll which I never heard of but is supposedly similar to Brioche buns, smoked chipotle gouda, red onion, arugula and whipped up a curry powder/cayenne mayo sauce.
Smoked the burgers on a GMG @ 220F with hickory for 30 minutes and finished them in the pan to medium rare. I would have finished the burgers on the GMG but this was so last minute and I didn't have time to clean the grease plate off and feared a grease smoke/fire if I cranked it up to 450F+.
The burger took a nice lighter smoke flavor to it and the meat was delicate, paired with a shot of bourbon (during the smoke) and a glass of Oregon Pinot Noir :) Delicious no doubt but not sure I would repeat using filet mignon based on cost only, just a random idea that I wanted to try and didn't see any similar posts and thought I would share.
Cheers,
-Rosh from the Pacific Northwest
