Mega pic dump time. I've been wanting to make a mega-burger for a while and finally got the time and energy to do so. The basic idea was to take a loaf of bread otherwise baked for a bread-bowl, turn it in to a bun, then make a burger to fit it. With that, here goes nothing!
Started with ground certified angus beef. I bought 6 lbs, but only needed 4. Mixed with two eggs and Pitfaced BBQ On Point rub, then formed in to two pie pans. One had a lip built up around it. This was the "stuffing" side.
The stuffed side got some sharp cheddar:
Then some caramelized onions that had been refrigerated:
Then some colby jack cheese:
Then some swiss cheese:
Then the top was added and the whole thing was sealed up. Dos Equis bottle for size reference.
After the plate was zeroed out, this is the resulting weight of the burger. 4 lbs of meat and over 1 lb of other "stuff". It was wrapped in plastic wrap, then went in the fridge for about 5 hours to set up.
In to the stick burner it went. This was my first time firing up the new-to-me offset. It is a New Braunfels Longhorn Deluxe that I picked up from a friend of mine for pretty cheap. I cook in UDS smokers, but I liked this!
I put it in a pre-heated cast-iron to start to help hold the form.
After a long while, I got ballsy and tried to work this thing with the spatulas (I need a pizza peel next time for this) and give it a little sear on the firebox side:
Fries and bacon were done at various times as well:
Brought it inside to put more colby jack and swiss on top (put it in a warm oven to melt). It held nicely!
This loaf of bread, for reference, was 1.25 lbs itself! I brushed on some melted butter and toasted it lightly:
Mayo, lettuce, a tomatoes:
The burger, complete with melted cheese, bacon, and 3 fried eggs goes on top.
And served! That is an 8" chef's knife in there!
Knife removed and plate zeroed out, this is what the final weight came in at.
Then the real money shot:
All that cheesy goodness:
This was a lot of work and cost more than a brisket, but it was damn worth it. It was just my wife, my two kids (6 & 3), and myself - we barely put a dent in it. It could have fed 6+ adults no problem. Probably 8. I have some primo ground meat courtesy of @Misplaced Nebraskan , that I might have to use for round 2 of this bad boy. I'll invite some extra hungry mouths the next time.
Now, I just need to come up with a name for it.
Started with ground certified angus beef. I bought 6 lbs, but only needed 4. Mixed with two eggs and Pitfaced BBQ On Point rub, then formed in to two pie pans. One had a lip built up around it. This was the "stuffing" side.
The stuffed side got some sharp cheddar:
Then some caramelized onions that had been refrigerated:
Then some colby jack cheese:
Then some swiss cheese:
Then the top was added and the whole thing was sealed up. Dos Equis bottle for size reference.
After the plate was zeroed out, this is the resulting weight of the burger. 4 lbs of meat and over 1 lb of other "stuff". It was wrapped in plastic wrap, then went in the fridge for about 5 hours to set up.
In to the stick burner it went. This was my first time firing up the new-to-me offset. It is a New Braunfels Longhorn Deluxe that I picked up from a friend of mine for pretty cheap. I cook in UDS smokers, but I liked this!
I put it in a pre-heated cast-iron to start to help hold the form.
After a long while, I got ballsy and tried to work this thing with the spatulas (I need a pizza peel next time for this) and give it a little sear on the firebox side:
Fries and bacon were done at various times as well:
Brought it inside to put more colby jack and swiss on top (put it in a warm oven to melt). It held nicely!
This loaf of bread, for reference, was 1.25 lbs itself! I brushed on some melted butter and toasted it lightly:
Mayo, lettuce, a tomatoes:
The burger, complete with melted cheese, bacon, and 3 fried eggs goes on top.
And served! That is an 8" chef's knife in there!
Knife removed and plate zeroed out, this is what the final weight came in at.
Then the real money shot:
All that cheesy goodness:
This was a lot of work and cost more than a brisket, but it was damn worth it. It was just my wife, my two kids (6 & 3), and myself - we barely put a dent in it. It could have fed 6+ adults no problem. Probably 8. I have some primo ground meat courtesy of @Misplaced Nebraskan , that I might have to use for round 2 of this bad boy. I'll invite some extra hungry mouths the next time.
Now, I just need to come up with a name for it.
