Juicy Lucy Burger | Chef Eric Recipe

so burgers you know nothing that screams nothing haven't screamed summer like construction and burgers you got a little uh construction concert going on there guys that's gonna be the uh the kj barbecue deck a lot a lot of cool stuff going on here at the get park compound you know there's silver lining to uh uh all this being at home and it's getting getting the backyard ready to turn into a studio oh exciting stuff and pro tip if you're about to grill out in the heat and get your hat wet throw it in the freezer for a little bit cool heads for baby that's actually that's a serious pro too cool cool heads will perfect it looks so nice yeah yeah all right so we're at five hundo right now we're just gonna real time this okay a lot of recipe videos you'll see on youtube and on social media or everything's prepped out you know look at this real time peppers pepper's hitting the floor this guy's fired um so cool stuff right we're doing a burger i want to do kind of a play on a juicy lucy uh this is what a minnesota thing uh you know and they say it's the burger that bites back right it's got melted cheese in the center so pretty much we're gonna we're gonna mix our ground beef and we've got some special ground beef today from our friends at e3 meats okay this is really fun stuff um i prefer a burger a grind that's 80 20. so anything above that meaning 20 fat 80 lean anything above that starts to get a little sausage-y for me so i like an 80 20. if i was going to go any leaner than that i'd probably lean towards a turkey burger i love a turkey burger but it's not what i'm into right now i want an 80 20 grind we're going to make thin patties and on the top of the bottom patty put a bunch of cheese and then crimp it grill it flip it put the cheese on top make a quick sauce i'll show you a trick of how to make these vine ripe tomatoes taste like real tomatoes we're about a week away from getting really good homegrown tomatoes so um i noticed that earlier you got some let's start sweet action over here yeah i gotta i gotta pick off some of these suckers down here but they're coming not bad for a little driveway garden you know um let's start with that though let's start with the mater the maters okay and again this is a burger video it's a hang in there but i want to show you how to make a vine ripe tomato taste like a garden fresh tomato okay we're going to cut a little thicker than a quarter of an inch i want a thick cut tomato for my burger and these are nice looking they just they just don't have much flavor you know in comparison to what you're getting out of out of the garden in a week or two boom and boom all right now we're gonna do a chiffonade some of those fancy chef words yeah it's a fancy shaft word for for uh kind of cigar roll and uh and and thin ribbon cut chiffonade cut okay and we're gonna put a little oil on our maters and then we're gonna wake this up a little bit just just wake it up okay um you know something about basil kind of has that tarragoni uh just super fresh bright feel to it i'm just gonna kind of get that rubbed all over but in 30 minutes these will taste like the most beautiful garden fresh maters you've ever had okay so we're winning already now i could just put salt on that and start eating the darn thing if that was straight out of my garden and we'd be winning all right but right now we're brightening up our maters we've got our grill to 550 degrees let's go ahead and start incorporating the seasoning into our grind here we go nice progressive grind here and you don't want to overwork your burgers you know you start getting in there too much uh you know as my buddy nate says even the heat of your hand will start melting that fat now i find that worcestershire just pumps up the umami there's actually uh anchovies in that so you're kind of getting some of that beautiful umami flavor sneaking it in just a little chili powder just to wake everybody up and then a little cumin not too much we're not making human burgers here but that's good and then a little salt i find works as almost a secondary binder it's going to help our burger stay together um as as we're grilling it gently mix we're not making freaking meatloaf here guys okay so that's good that's good all right now for our patties i kind of round with one hand and push with the other i don't do the little trick where you push in the center i think that's good for us right there not overworked and that's a big burger eh it's to shrink up a little bit and i can smell all those seasonings in it already yeah it's a wait till it hits the heat wait till it hits the heat and those essential oils come out and that's just one burger right because that's the top and the bottom just are we doing doubles or singles here guys well i'm gonna juicy lucy it right so i'm gonna i'm gonna put the cheese in the middle and then crimp it around the edges we got the guys working on the barbecue decks back there we gotta feed them you know i'm a little bit worried about their productivity after they eat this gut bomb you know because there's like layers of cheese and you know we got we got a lot of real estate but we want we want the meltability and the cheese so we did a mixture of like a a four cheese blend and then we bulked it up with a little mozzarella so we're gonna take this delicious melty bomb and we're not gonna pack it too much we're just gonna kind of nestle it in there we've got three three great burgers here notice they're not all exactly the same i didn't break out a scale today one little straggler let's see if this can actually go on top of the uh all right so now we're gonna go on top and press those edges down and you're gonna kind of use that that's the technical term yeah technical sound effects and then push it right back down and that is gonna make a beautiful juicy lucy those are serious businessman yeah yeah go ahead and season oh we forgot to season the cheese inside that's a pro move too uh but we'll put a little salt on the outside of the burger pepper on the outside of the burger always fresh cracked pepper don't buy that pre-ground stuff that they got pencil shavings in okay that's a rumor you heard it here is that real pencil shavings i don't know it might as well be pencil shavings right you season with that stuff um let's talk about the sauce real quick i'm gonna put a little bit of chipotle that's uh smoked jalapenos into a thousand island so we're making a chipotle thousand island for our spread and we're adding a little smokiness with this dunzo avocados we could grill these um to add a little bit of char to it if we want to but we're just gonna go ahead and slice these babies open notice how i've got the peel on my hand i'm going to slice nice thin little slices here so we'll top with our tomato we've got pickled jalapenos we still need some some cheese for the for the topping oh we're gonna grill some onion as well i just want that bite you know i want that i want that red onion bite so let's see we're back down to 500. beautiful and we've kind of stalled that flame a little bit so we've by by just choking it down just a little bit we've achieved the heat that we want without the intensity of the flame and that's going to help our burger not get flare-ups okay all right let's get these burgers on and they are mondo these are big these are big burgers [Music] beautiful all right while that first side's grilling let's go ahead and put our sauce on the top and bottom of our buns tomato always on the bottom you want that warm burger hitting the top of your mouth so you can get the full the full effect onion steak so i'm going to kind of scoot notice i'm working north to south with my grill grates i'm not coming east to west getting stuck in there just take a look at that absolutely stunning i'm going to set it right here on top and now we're going to put the cheese on top and while we're at it we might as well go ahead and add our pickled jalapenos so they can kind of everybody start talking to each other uh you might be thinking why did i move from the top to the bottom i just want to take my time with it okay i like being able to have two different temperature zones in the same grill surface which playing around with the divide conquer allows me to do that i can come up high and kind of slow things down a little bit as soon as i flip this last burger i'm going to close the lid a little bit lock in some of that big block natural lump charcoal flavor which just screams summer to me thank goodness it's not those chemical-laden briquettes the match light i can smell it when some of the neighbors fire it up i'm like oh boy really lock it in you know beautiful things are happening right now the my yard reaction is occurring the proteins are turning to sugar we're getting a great sear look at all this smoke coming out of the bottom here i shut the top so it's got nowhere to go that whole chamber is full of just that beautiful caramelized dripping uh drippings on the charcoal it's amazing stuff all right let's open that top back up here we go beauty all right time for the avocado look at that vibrant green fan it right on top last but not least next we're going to transfer right onto that onion bed look at that that's a burger to write home about yeah all right chef pick your poison which one i'll go with the one uh closest to you my friend closes to me close to you excellent choice this thing is gargantuan all right you all ready oh man all the flavors all the layers i'm going for go for it upside down there it is i haven't had to get all anaconda on it try one more time that's eric going full anaconda so good he had to leave i was real good where are you going i don't know what to do with myself simple things done perfectly are going to win every time folks if you enjoyed this burger as much as i just enjoyed doing the anaconda tasting it and don't forget to hit that subscribe button click click on the notification and leave us a note below please not about the anaconda though i am still a closet eater and i do read those notifications uh chef eric gephart here from kamado joe cheers to you happy summer you know everything you did in there was pretty simple technique none of that was difficult it was just magical well i guess i'll take the video from [Music] here

Channel: Kamado Joe

Views: 21,151

Keywords: Kamado Joe, KJ, Not Your Average Joe, Kamado, Joe, Ceramic Grill

Id: zW_EHaXR9L8

Length: 11min 43sec (703 seconds)

Published: Sat Sep 05 2020