arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Wood Fired Burgers Baby

Wood Fired Burgers Baby

Howdy partners, Jonas here again! Saturday night was the first day of lockdown 3.0 in  Ontario. I was feeling blue and needed a pick me up so I decided to make some  wicked good burgs in the Engine Room! They took absolutely no time at all to prepare,  cook and eat! Be warned, there is absolutely nothing healthy about these burgs, but  that’s just showbiz baby! 

Ingredients: 

Brioche buns - Made from scratch or not, who cares?! 

Tomatoes 

Red Onion 

Iceberg Lettuce 

Bacon 

American Cheddar  

Ground Chuck (or ground beef from the butcher) 

Butter 

Mayo / Chipotle Aioli / Ketchup / Mustard / Relish / BBQ Sauce - You decide! Salt, pepper, cayenne pepper 

Worcestershire Sauce 

Instructions:  

  1. Fire up the OB! Choose your favourite seasoned hardwood and get that fire HOT! 
  2. While the oven is getting up to temp, you can start preparing everything else. Take  your ground meet, season with salt, pepper, cayenne pepper (if you’re so inclined) and  Worcestershire Sauce*. Controversial opinion: add crushed garlic, and an egg yolk.  Egg helps bind the burgs together an the garlic is just tasty. Roll the burgers into fist  sized balls and put them aside. 
  3. Slice tomatoes, lettuce and red onions. Set aside. 
  4. In a cast iron pan, cook the bacon in your OB. As the oven heats up it will slowly  render the fat in the bacon making it crisp up in its own fabulous juices.  
  5. Its burger time! As mentioned before this IS NOT healthy. I took my burgs and  cooked them in the smoking hot bacon fat. The pan was incredibly hot so be careful of  spitting fat! Put your burgers in the pan and with a flat metal spatula press them down  as hard as you can. Mine ended up being semi-smash burgers. Cook for a few minutes  on each side making sure there’s a nice sear on both sides of the patty and place your  American Cheddar on top for about 30 seconds until it’s nice and melted. Transfer to a  plate and let rest for a minute or two while you toast your buns.
  6. Assemble that burg with all your favourite toppings and enjoy!!! 

Optional: I threw in some BBQ Hickory wood chips to the fire as I was cooking the  patties to give them that sweet smoky BBQ taste! 

*I grew up in the UK and it warms my heart to hear people in North America try and  pronounce Worcestershire. I’m here to help and save you the embarrassment. It’s  pronounced: WUH-STUH-SHUH 

Written by Jonas Lewis-Anthony

Read more

Flour Power

Flour Power

Winner Winner Chicken Dinner

Winner Winner Chicken Dinner

Your Cart

Your cart is currently empty. Click here to continue shopping.