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sfprankster's (mis)adventures with Fire-Green Garlic, Fromage Blanc Stuffed Burgers

post #1 of 5
Thread Starter 

We begin this (mis)adventure with 1 1/4 lbs of 75/25 ground beef made into four patties, filled with green garlic mixed into Fromage Blanc and a layer of Dubliner cheddar for extra flavor. I like using the 75/25 ground beef for an extra juicy burger.  

 

 

 

 

We're going for a very high, direct heat on the kettle for this cook over RO lump, to create a fast sear and heavy caramelization on the burger. It should take anywhere from 6-8 minutes, total cook time for two 2/3 lb burgers from start to finish.

 

    


Edited by sfprankster - 5/12/16 at 9:51pm
post #2 of 5
Thread Starter 

Onto direct, high heat for a fast sear...

 

At this temperature, we'll be sending smoke signals to all of the neighbors... :grilling_smilie:

 

 

 

 

 

4 minutes per side creates a nice caramelization on the burger...

 

 

 

 

Added some organic spring mix, some of our canned tomatoes and smoked spring onions...

 

 

 

 

Sliced in half and plated...

 

post #3 of 5

That for sure is a delicious looking burger!

 

Points!

 

Al

post #4 of 5

That looks delicious!   I have been making tons of burgers on charcoal lately!  Nothing like it!

post #5 of 5
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

That for sure is a delicious looking burger!

 

Points!

 

Al

 

Thanx!!!

 

It's a "run down your arms" juicy burger. A little more messy than most of the cheese stuffed burgers we make. The Fromage Blanc, being a cream style cheese, is already soft before receiving any heat from the kettle. :tongue:

 

 

Quote:
Originally Posted by worktogthr View Post
 

That looks delicious!   I have been making tons of burgers on charcoal lately!  Nothing like it!

 

We had a 10 hour workday and these are actually quick to make. The addition of the green garlic into the cheese center adds a burst of flavor to every bite. 

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