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

Discussion in 'Grilling Beef' started by sfprankster, May 12, 2016.

  1. 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.

      
      
     
    Last edited: May 12, 2016
  2. Onto direct, high heat for a fast sear...

    At this temperature, we'll be sending smoke signals to all of the neighbors... [​IMG]



    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...

     
    smokinal likes this.
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That for sure is a delicious looking burger!

    Points!

    Al
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That looks delicious!   I have been making tons of burgers on charcoal lately!  Nothing like it!
     
  5. 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. [​IMG]
    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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