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