Reverse Seared Black Pepper Blue Cheese Steakhouse Burger w/ Homemade A1 Steak Sauce w/ Slow 'N Sear

Описание: Reverse Seared Black Pepper Blue Cheese Steakhouse Burger with homemade A1 Steak Sauce on the Weber Kettle with the Slow 'N Sear.

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Full Recipe

Ingredients: Makes 2 burgers

1 lb Ground Beef, divided into two
Brioche Buns
4 ounces Blue Cheese, Crumbed
Black Pepper
Salt
Olive Oil

A1 SAUCE
1/2 cup of water
1.2 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 dijon
1/4 raisins
1/4 cup of onion, chopped
1/4 cup hot sauce
1 tablespoon celery seed
A few cloves of garlic, smashed
Salt and pepper
Orange juiced and the rinds added
1 Tablespoon of Oil

We started in the kitchen, forming our patties. I have 1 pound of meat so I’m just going to divide it in half. You want to form them a little larger the size of your bun. The burgers will shrink a bit so if you formed them the size of the bun, the meat might shrink too much and throw off the proportions of the burger. Then you can just prepare the blue cheese by crumbling it up and getting that all set. Then we are just going to make a quick homemade version of A1 Steak Sauce. It’s very similar to a barbecue sauce with a few tweaks.

Sautee onions and garlic for a minute or two to sweat. Add the celery seed to toast for a minute. Then combine the rest of the ingredients into a pot bring it up to a gentle simmer and cook for about 15 minutes until it's thickened to the consistency of A1 sauce. It should be a bit thicker. Once it's about the right consistency, run the sauce through a mesh strainer to separate the solids because this sauce is intended to be smooth. If it's too loose after straining. You can put it back on the stove and continue to reduce to your desired thickness. Then let cool. It’s Ready to serve.

Now we need to get the Kettle prepared for a reverse sear cook. With the empty reservoir in the slow n sear, fill with up with a full chimney of coals until all of them are almost white hot. Add them to the slow n sear and let the kettle preheat.

In the meantime, we can get out burgers coated in oil and a lot of freshly cracked black pepper. Then coat with kosher salt liberally.

Once you have a nice clean smoke running in the kettle, get your burger on the indirect side, making sure your drip pan is in the kettle and get the lid on. Cook for about 15 minutes and then flip. After 30 minutes, probe your burgers for an internal temp. You want to start searing when the internal temperature is about 15 degrees below your final target temperature of doneness on the steak. Then sear them using the cold grate technique for one minute per side, Repeating 2-3 times. Once they are seared, get them back on the indirect side, add the blue cheese, and get the lid on to let the burgers rest and let the cheese melt.

While that is happening, butter the rolls and get those toasted on the grill. Let the burgers rest off the grill for 5 minutes before serving. Then you’re ready to assemble

Add a spoonful of A1 sauce on the bottom bun, then add the burger patty. Add another spoonful of A1 to the top bun, close it up, and enjoy your steakhouse burger.
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Adrenaline Barbecue products used in this video:
Slow 'N Sear: https://abcbarbecue.com/product/slow-...
Drip 'N Griddle Pan: https://abcbarbecue.com/product/drip-...
22" Two Zone Cooking Grate with EasySpin: https://abcbarbecue.com/product/22-co...


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