If you don’t have a grinder, be sure to get the freshest, highest-quality meat ground from your local butcher. The barbecue sauce is inspired by the famous Jack Miller’s Bar-B-Que Sauce from Ville Platte, Louisiana.
Smoked Steak House Burgers
Author: Chef Jean-Paul Bourgeois
Makes 6
Ingredients
- 1 pound cold beef short rib, cut into 1½- to 2-inch cubes
- 1 pound cold beef chuck roast, cut into 1½- to 2-inch cubes
- 1 pound cold beef brisket flat, cut into 1½- to 2-inch cubes
- Kosher salt, to taste
- 2 sticks unsalted butter
- 2 shallots, finely chopped
- 4 cloves garlic, finely chopped
- 2 tablespoons smoked paprika
- 2 tablespoons yellow mustard
- 1 tablespoon ketchup
- 1 dried bay leaf
- Juice of 1 lemon, plus extra for serving
- 1 teaspoon ground black pepper, plus more to taste
- Toasted brioche buns and thinly sliced provolone cheese, to serve
Instructions
- Place grinder parts in the freezer for 8 hours or overnight.
- Prepare a grinder with a medium-size die.
- In a large bowl, combine all beef, and gently mix them together.
- Place a bowl beneath the grinder. Turn on grinder and begin adding beef in batches to the tray. Push beef down with tamper until all beef is ground. Place ground meat back in the tray, in batches if necessary, and grind again. Compress beef to remove extra air either by folding it with your hands or placing in a 1-gallon resealable plastic bag until air pockets are gone and meat looks consistent.
- Form beef into 6 patties. Season patties liberally with salt and pepper.
- In a small saucepan, combine butter, shallot, garlic, paprika, mustard, bay leaf, lemon juice, and pepper. Heat over medium heat, stirring until butter is melted and foamy.
- Prepare smoker to 400° according to manufacturer’s instructions.
- Smoke patties, with grill lid closed, for about 10 minutes. Turn burgers, and generously baste with barbecue sauce. Cook for about 5 minutes more, or until desired doneness is reached. Serve burgers on buns with cheese with additional barbecue sauce.
