I have been on a big blackening kick lately so blackened burgers were on the schedule for Friday night. I had not done blackened burgers at home before, just the standard fish and chops, but thought this would work well.
Just under 2lbs of 80/20 and half lb of ground short ribs, mixed with some pepper, horseradish, and dried mushrooms which got run through the spice grinder. Damn near forgot to take pics right out of the gate.
Made them into 5 oz patties and hit them fairly heavy with the blackening seasoning. The seasoning is right out of the Prudhomme book "Lousiana Kitchen" - paprika, kosher salt, onion powder, cayenne, white pepper, black pepper, thyme, and oregano.
Put the burgers in the fridge to ponder their fate and went out side and got everything set up, thought for a minute about doing the burgers right on the grate, but you just can't do blackening without cast iron, so got the griddle ready to go.
As things were coming up to temp, I threw some duck bacon and miscellaneous slices and scraps of home cured belly as well.
Once the bacon got done, I threw some onion in the bacon grease to carmelize as the temps kept climbing on the griddle. Pushed all that to the side and poured some melted butter down, and dropped on a couple of patties and poured butter on top of them.
Gave them a flip and put blue cheese on top. Wanted to get a few more blackened shots, but by now that damn griddle was hot and the action was fast and furious...........blackened doesn't mean burnt.
Threw some onions on top and got them off of the griddle and into the house.
On toasted bun with a bit of lettuce so it is good for me.
Got so excited to eat that I damn near forgot the bacon.
Duck and pork bacon added.
Wasn't too impressed with any of the sliced shots, but it seems like it should be added to wrap things up.
Oh man........fantastic flavor. It was so damn rich with the short rib, butter, and duck bacon, that I could only eat one. I wish I would have gotten the blue cheese a little more melted, but the flavor went well with the blackening.
Just under 2lbs of 80/20 and half lb of ground short ribs, mixed with some pepper, horseradish, and dried mushrooms which got run through the spice grinder. Damn near forgot to take pics right out of the gate.
Made them into 5 oz patties and hit them fairly heavy with the blackening seasoning. The seasoning is right out of the Prudhomme book "Lousiana Kitchen" - paprika, kosher salt, onion powder, cayenne, white pepper, black pepper, thyme, and oregano.
Put the burgers in the fridge to ponder their fate and went out side and got everything set up, thought for a minute about doing the burgers right on the grate, but you just can't do blackening without cast iron, so got the griddle ready to go.
As things were coming up to temp, I threw some duck bacon and miscellaneous slices and scraps of home cured belly as well.
Once the bacon got done, I threw some onion in the bacon grease to carmelize as the temps kept climbing on the griddle. Pushed all that to the side and poured some melted butter down, and dropped on a couple of patties and poured butter on top of them.
Gave them a flip and put blue cheese on top. Wanted to get a few more blackened shots, but by now that damn griddle was hot and the action was fast and furious...........blackened doesn't mean burnt.
Threw some onions on top and got them off of the griddle and into the house.
On toasted bun with a bit of lettuce so it is good for me.
Got so excited to eat that I damn near forgot the bacon.
Duck and pork bacon added.
Wasn't too impressed with any of the sliced shots, but it seems like it should be added to wrap things up.
Oh man........fantastic flavor. It was so damn rich with the short rib, butter, and duck bacon, that I could only eat one. I wish I would have gotten the blue cheese a little more melted, but the flavor went well with the blackening.
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