Smoked Beef Patty, Barbecue Mayonnaise, American Cheese, Caramelized Onions, Pickles, Potato Bun
Chef Evan LeRoy of LeRoy and Lewis BBQ | Austin, TX
Yield: 1 burger
Adapted by StarChefs | october 2023
INGREDIENTS
Smoked Beef Patty:
2 tablespoons coarsely ground black pepper
1 tablespoon kosher salt
½ pound 70/30 ground beef (briskets scraps are best)
Barbecue Mayonnaise:
1 ounce mayonnaise
1 ounce of your favorite barbecue sauce
To Assemble and Serve:
2 slices American cheese
1 medium onion, diced
One 4-inch potato bun
5 slices dill pickle
METHOD
For the Smoked Beef Patty:
Prepare and heat a smoker to 225°F. In a small bowl, combine salt and pepper. Set aside. Form the ground beef into a hockey puck shape. Heavily season the meat with the salt-pepper mixture. Smoke 45 minutes, or the internal temperature of the meat reaches 120°F. Remove from the smoker and let rest 10 minutes.
For the Barbecue Mayonnaise:
In a mixing bowl, combine mayonnaise and barbecue sauce. Cover and refrigerate.
To Assemble and Serve:
On a very hot griddle, sear Smoked Beef Patty 1 minute on each side. Continue cooking until the internal temperature of the Smoked Beef Patty reaches 135°F. Top with cheese and cook additional 15 seconds, or until the cheese has melted. Let rest. Place onions on griddle and cook until lightly caramelized. Set aside. Place buns on the griddle and lightly toast on both sides. Transfer to a serving plate. Spread Barbecue Mayonnaise on both buns. On the bottom bun, place seared Smoked Beef Patty followed by caramelized onions, pickles, and top bun.
