Regan bought me a burger press last week so I decided to break it in tonight. It's a three in one press that lets me do regular burgers, sliders or stuffed burgers so of course I went stuffed.
85/15 ground beef mixed with salt, pepper, garlic powder, onion powder and worcestershire sauce. This is what I've always used for burgers but was trying to make "juicy Lucy's" and it just happened that most of the recipes I found were the same seasoning I've alway used for burgers. Two burgers were stuffed with American and two with provolone. The burger press worked pretty good but was a little tricky at times.
For sides tonight we went with grilled Brussels sprouts that were tossed in EVOO and balsamic then seasoned with some salt and pepper. They went into my Weber grilling basket and got about 5 minutes of direct cooking over my slow-n-sear with one fully lit chimney of KBB. Then I added the burgers to the indirect side and slid the basket to indirect as well and added two small applewood chunks for some flavoring. The Brussels probably took another 8-10 minutes then were taken of and the burgers were moved to direct heat for 3 minutes a side give or take.
The Brussels sprouts got some Parmesan cheese and a squeeze of fresh lemon. We also cooked up some cauliflower tots in the oven as our second "healthy" side.
The burgers were topped with heirloom tomato, red onion, leaf lettuce, mustard, mayo, and ketchup all on a toasted bun.
Everything came out great. I'll definitely use the burger press again and look forward to getting that dialed in a little better. I had some issue getting the press out when making the bottom half of the burger and then some issues pressing the top half hard enough to get the meat to really seal good to the bottom half of the burger.
Anyway, here are the pics.
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