Old Dave's Homemade 60/40 Burger

Time to make up some good burger (60/40) blend with four nice choice chuck roasts and the wonderful fat I cut off of my choice whole ribeye loin. I use this burger meat for grilling up the very best medium rare hamburgers that I have ever tasted.



My four choice chuck roasts weighed a total of 12.29 pounds and the choice ribeye steak fat came in at 3.42 pounds.





Got the meat and fat cut up and ready for the grinder.



Yea buddy....this gonna be some good stuff. Look at all that white color (fat) in the container of meat. Fat is flavor, fat is moisture, and fat is everything in a burger sandwich.



Ready for the vacuum sealer.



Vacuum sealed 15 packages of about a pound each of that beautiful burger meat.

A burger made out of this wonderful meat blend and cooked to about 130 degrees (medium rare) will require a person to use a bib as the juice will not only run down both sides of your chin, the juice will also run down your arm!

Jamaican Jerk Burgers / Weber Jumbo Joe

This cook was done on my Weber Jumbo Joe and consisted of four 5-1/2 oz Jamaican  jerk burgers and one standard hamburger. Also grilled on the Weber cast iron griddle were six  cornbread griddle cakes, some onions, slab potatoes, and some pineapple slices. 



I started by making up a jerk paste with three Habs to be sure I had enough heat in the burgers. I made up one plain burger for the bride and then mixed up my jerk paste in the remaining meat for the jerk burgers. 





The burgers ready for the grill...I think you can see the peppers in the patties. 



I started with four of the cornbread griddle cakes. 



Next up were both the jerk and standard burgers. 



Then I did a couple more griddle cakes just after the burgers to see if they would pick up some of the jerk flavor from the burger cook. (They did)



Next were the onions and slab potatoes. 



Finished up with the pineapple slices. 







The results of my cook.

For my lunch, I started with a cornbread griddle cake, added some lettuce, a jerk burger,  next on was a pineapple slice, a few rings of the grilled onions, some of my very hot jerk sauce, some grilled pepper strips and then I sprinkled on some chopped up green  onions. 





I completed the meal with one of the slab potatoes and a couple slices of garden tomatoes.

Sure made a nice lunch.

Weber Jumbo Joe Pizza / Charbroil Pork and Fat Burgers

Have a couple cooks on the new style Weber Jumbo Joe to show you. The pizza was done on a cold morning with an ambient of about 24 degrees and windy.

The burger cook was done on a 14 degree morning and very cold and windy.  Wind chill must have been around zero!

Pizza Prep



Chopped up some onions, bell peppers, and roasted red peppers. I added some sliced mushrooms, jalapenos, and black olives. We decided to use pepperoni for the meat on the two pizzas. 

I made up enough herbed cheese pizza dough for two pizzas.



My setup was a 12” hearth stone on a raised grid (tin foil balls) over a 12-1/2 inch metal pan. I used about 1/3 of a Weber chimney of raw lump charcoal on the bottom of my kettle and then poured a full chimney of hot lump over the top of the unlit coals.







Formed the first pizza on my home made peel and added the veggies, sauce, cheese, and meat.



Brought the cooker up to about 400 degrees and after a warmup of about 15 minutes, I loaded the first pizza.





Cold morning but nice sunshine.



First pizza took about 13 minutes.



While the first pizza was cooking, I made up the second pizza.



The second pizza took a little longer at about 17 minutes and I pulled it off the kettle.





Not too bad for an first effort on my new Weber tailgater kettle.





Made a nice lunch.


Next cook was some burgers on the Jumbo Joe fitted with the combination cast iron grid from Charbroil that will fit most all Weber products that measure either 18-1/2” or 22-1/2”  in diameter. The one very inexpensive grid works on my kettles and my WSM smokers if I use them as a grill.





Mom made up about eight of my homemade 1/3 pound pork burgers and then did 4 more of my 60/40 beef fat burgers. 

Fired the kettle up with a full Weber chimney of hot lump charcoal poured into two Weber charcoal baskets and centered in the grill for this cook.







I didn’t turn the burgers on the cast iron grid to get the nice cross-hatch marks as it was just too darn cold to stand out there and fiddle with the meat. It did pretty well with just the straight marks.





With a little broccoli and some potato wedges, I had a nice pork burger lunch. 

This is slowly becoming my favorite go to cooker for most of my smaller backyard cooks.          

Homemade Burgers on the CB-500X

This is my first cook with some of the 12 pounds of 60/40 hamburger I made a couple of days ago.



The Ziplock bag in the front of this picture wasn’t frozen and contained a little over 1-1/2 pound of this great burger so I used it for this cook.



I made up  five 1/3 pound patties and added some salt and pepper so they were ready for the cooker. Notice the white color showing all the fat or flavor that is in each burger.

I filled a Weber charcoal chimney about 2/3 full of that wonderful Ozark Oak lump charcoal and when it was ready, I poured it into one side of the little grill. I have the grill set so 1/2 is direct and the other half is indirect. 



I started with my buns as I like them kinda toasted for my burgers. I also added some cheese to a couple of them as it is too difficult to get the burgers done correctly with the cheese as they are not on the grill long enough to melt the cheese. 



I placed a couple of burgers on the hot grill and then cooked them 2 minutes and turned them about 45 degrees for the nice grill marks. They then cooked another 1-1/2 minutes  and I turned them over and let this side go for 2 more minutes. The total time was 5-1/2 minutes to get the burgers to an internal of 130-135 degrees which was my goal for medium rare meat. 



Had some smoke as all that juice dripped down on my charcoal fire. 



The 5 patties looked good coming off of the cooker.



I took 2 of the patties off of the plate for our lunch and I think you can see all the juice that is left on the plate from these wonderful homemade burgers. 



Wife likes her burgers all dressed out so I added some lettuce, tomato, and a thin slice of onion to her burger with cheese.



That does look good!

This old purest doesn’t want any of that junk on his sandwich so I just loaded my patty into a bun and ate it without any additions to the sandwich. I wanted to taste all that juicy goodness of this homemade burger and this sandwich sure had that! Best burger I have had in months. Gonna eat another one for breakfast.