Today’s video is all about simplicity and tapping into the power of your Divide and Conquer system by utilizing two-zone cooking.
Please enjoy - all summer long!!!
Chef Eric Gephart
Cheeseburger 101
1 Pound E3 Beef (4 Patties to Make 2 Double Cheeseburgers)
1 Cup Cheddar Cheese, Shredded
2 Slices Onion, Sliced ¼” Thick
4 Leaves Bibb Lettuce
2 Slices Tomato, Seasoned
2 Brioche Buns
1 Tbsp Butter, Unsalted and Softened
Not-So-Secret Sauce
1 Tbsp Chipotle in Adobo Sauce
4 Tbsp Thousand Island Dressing
Method:
1. Stabilize your grill to 450F. Place one grill grate directly over the coals at the lowest setting of the Divide and Conquer system and the other grill grate on the other side at the highest setting with a half-moon deflector shield positioned beneath.
2. As the grill is coming to temperature, shape 4 patties using 4 ounce of meat each. Season with salt and pepper, then coat with a drop of oil on the outside of the patties.
3. Once the grill has come to temperature, place the shaped, seasoned and slightly oiled patties on the direct side for the grill. Season the patties again and close the dome so they can accept more of the grilled natural lump charcoal flavor. Cook for 1 minute, then open the dome and flip the burger. Close the dome again for 1 minute.
4. Spread butter on the inside of each bun and place them butter side down on the indirect side of the grill. Place the sliced onions on the indirect side as well. Lightly toast the buns and cook the sliced onions until slightly softened.
5. Top each burger with a generous amount of shredded cheddar cheese, then close the dome to instill more flavor and melt the cheese. Allow to cook for 1 minute.
6. Remove the toasted buns and season each top bun with the Not-So-Secret Sauce. Top the bottom bun with bibb lettuce then seasoned tomato then smoked onion disks.
7. Stack the burgers to create double cheeseburgers and place them on top of the onions. Finally, place the toasted and sauced bun top on top of the burger. Enjoy!!
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