Page 20 - February 2022 Barbecue News Magazine

the goodness. Grill. Beware, the molten core of the Jucy Lucy is can burn your tongue, so let the burger cool a minute or three be- fore biting. Don’t ask how I learned this.
7) Stuff it. Same technique as the Jucy Lucy, you can use sautéd mushrooms, caramelized onions, jalapeños, you name it. That’s a lump of foie gras in the center of the burger above, as served at Daniel Boulud’s DB Bistro Moderne in Times Square. He has been known to stuff burgers with braised short ribs and truffles. There's even a gizmo out now that helps you make stuffed burg- ers and Jucy Lucy’s called Stufz. It works pretty well.
8) Butterball it. Mix pea sized chunks of butter into your patty. Try herbed butter.
9) Baconize it. Very lightly cook some bacon, just til it starts to change color and the fat gets soft. Then chop it up and mix it in with the burger meat. This also b rings smokiness and saltiness, so skip the salt.
10) Ice it. Form your patties, push an ice cube into the center, and seal up the opening really well. The ice will melt and most of the water will be trapped inside.
12) Dress it well.
Your guests may not mind a 160°F burger if you dress the burger up with wet stuff like a tangy secret sauce like my famous burger glop, toma- toes, lettuce, pick- les, soft bacon, caramelized onions, melted pi-
mento cheese or the New Mexico Green Chile Cheeseburger topped with a grilled chile or a chopped chile mix. It may be the world’s best cheeseburger.
13) Butterburg-
ers. Made famous
by Solly’s Grille in
Milwaukee since
1936 with varia-
tions around the
state, butterburg-
ers are grilled and
then the toasted
buns are swabbed
with an insane
amount of room
temperature but-
ter and placed on
the burger to melt.
But another way to do it is to put ghee, clarified butter that won’t burn at high temps, on a griddle and fry the burger in it. An alter- native is to use bacon fat, beef fat, duck fat, you name it fat.
14) Deep fry it Dyer’s style. Since 1912 Dyer’s on Beale Street in Memphis has been deep frying its burgers and if you want a cheeseburger, that goes into the oil too!
Meathead is the BBQ Hall of Famer who founded Amazin- gRibs.com, by far the world's most popular
outdoor cooking website. He is the author of "Meathead, The Science of Great Barbecue and Grilling," a New York Times Best Seller that was also named one of the "100 Best Cookbooks of All Time" by Southern Living magazine. More on his book here: https://amazin- gribs.com/book. For 2,000+ free pages of great barbecue and grilling info, visit AmazingRibs.com and take a free 30 day trial membership in the Pitmaster Club.
BarbecueNews.com - 20
FEBRUARY 2022