Competition Steak Burger


Additional requirements:

  • Sealable barbecue
  • Digital core thermometer
  • Charcoal or briquettes
  • Smoking wood: Oak or hickory wood goes well with steak. But other types like apple, beech or cherry wood will do just fine, too!

Step by step

Step 1: Preparation

Chop the steak into a coarse chop yourself or ask your butcher. The best ratio for this burger is meat 70% and fat 30%. Keep the meat refrigerated, even between preparations. Season with salt and pepper. Portion and shape about 5 burgers all the same size, just slightly larger than your bun. Make sure the burgers are equally firm and thick throughout. This works best when the meat is cold. Put some oil on the burgers. Season the burgers on both sides with salt and pepper or Steak Rub. Let the burgers rest in the refrigerator for at least half an hour.

Prepare garnishes
Make the Blackened Onion (see separate recipe). Grill the bacon until crispy and slice the tomatoes. Then cut the buns and toast briefly on the BBQ with a drizzle of olive oil.

Step 2: Grilling or BBQ

Grilling, High and Fast:
Put some oil on the burgers. Fire up the barbecue to grill medium-hard. Grill the burgers alternately, until a core temperature of 55 ̊C.

Barbecue Low and Slow:
Fire up a closed barbecue to 110-130 ̊C and add some smoking wood. Barbecue for medium rare until the burgers have a core temperature of 55 ̊C.

Step 3: Serve

Spread both halves of the buns with White Sauce. Top the buns with: Lettuce, Tomato, Burger, Blackened Onion, Memphis Sweet and Smokey BBQ sauce, Bacon. Stick a skewer through the bun.