A Smokin' Good Burger.

This recipe is from The Complete Idiot's Guide to Smoking Foods.  Chef Ted Reader made this comment regarding his burger...

"If there was ever a burger to stop people dead in their tracks, this is it.  The beef demi-glace center is just part of what makes this burger so juicy; the prime rib helps, too.  Have plenty of napkins on hand because this is a chin-dripping burger, and then get ready for lots of pats on the back."

I stopped in my tracks when I saw this recipe in the book.  I stared at it for a few moments, grabbed my wallet and left for the grocery store.  A prime rib burger?  Yes please!  Reader does mention how difficult it can be to get butchers to do this for you, and he was right.  I had to go to three different meat counters before finding out the fellas at Lunardi's would be happy to send a $19.99 per pound steak through a meat grinder.  Hey, there's a price to be paid for fabulous food, especially fabulous burgers.

*Smoked Prime Rib Demi-Glace Burgers with Smoked Garlic and Onions* (yields 8)
2 large sweet onions
24 large garlic cloves, peeled
3 lb prime rib, chilled
1 cup crispy fried onions
1 tsp Worcestershire sauce
2 tsp dijon mustard
kosher salt
Freshly ground black pepper
8 demi-glace cubes
15 sprigs fresh rosemary
1/2 whipped cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1 tbsp hot horseradish
1 tsp chopped fresh chives
8 toasted burger buns
1 cup herbed goat cheese
4 cups arugula

Preheat the smoker to 200 degrees F, using oak, mesquite, pecan, hickory or apple wood.

Arrange sweet onions and garlic on seperate racks and place in smoker.  Smoke for 3 hours or until onions are tender (garlic will still be firm); cool completely.  Reserve onions to garnish smoked burgers.  Set garlic aside.  (Onions and garlic can be smoked up to two days in advance.)

Preheat smoker to 250 degrees F using mesquite, oak, hickory, or try a blend of mesquite, pecan, and oak woods. 

Mince garlic cloves into a fine paste.  Place in a large bowl with the ground prime rib, crispy fried onions, Worcestershire sauce, and dijon mustard.  Season with kosher salt and black pepper to taste.  Mix gently until well combined.

Divide meat mixture into 8 equal portions and form into baseball shaped burgers.  Using your finger, poke a hole into the center of each burger.  Place a demi-glace cube into the center and mold the meat around to enclose the cube.  Chill for one hour to allow meat to rest.

Line the wire rack of the smoker with fresh rosemary sprigs.  Arrange burgers, evenly spaced, on top of rosemary and place in smoker.  Close the lid and smoke for 1.5 to 2 hours or until the internal temperature is at about 145 degrees. 

Meanwhile, in a medium bowl, blend whipped cream cheese, sour cream, mayonnaise, horseradish, and chives.  Season with kosher salt and black pepper to taste.  Transfer to small serving dish and chill until ready to serve.

Remove burgers from smoker.  Spread bottom of each toasted bun with horseradish cream and top each with burger, smoked onion, Boursin cheese and arugula. 


The resulting burger is indescribable.  It's rich, juicy, tender center explodes .  The horseradish cream compliments the flavor of the beef perfectly and with addition of melty Boursin and crunchy arugula, this burger is like a steak dinner on a bun.  It's such a sophisticated bite, you may even want to serve it with a fine red wine... The hubby was so happy he couldn't speak.  He gestured to me that if he had three thumbs, they'd all be up.  I have no words.  This is possibly the best burger I have ever tasted.  Good grief, it's so good I had two and that's saying a lot.  Make this burger, you will thank me.  Go do it now.

 

Enjoy!
B