Burger of the Month: Parmesan Crisp and Smoked Butter Sliders
January 6, 2014
Recently I was blending some heavy cream for whipped cream and accidently discovered that the cream turns in to butter when you step away for a couple minutes and leave the mixer going. While we didn’t have whipped cream for dessert that night, the butter was quite tasty and got me thinking about adding a touch of smoke to the butter by cold smoking the cream. The result was quite good with just the right hint of smoke, and the smoked butter provided the perfect balance when combined with the salty crunch of the Parmesan crisp in this Burger of the Month entry.
2 lbs. ground beef (80/20 blend)
1 ¼ cups grated parmesan
Smoked butter (recipe follows)
1 tsp. Kosher salt
½ tsp. ground black pepper
8 slider buns lightly toasted
Prepare the grill for two-zone cooking. Working in batches, add 1/8 cup of Parmesan in a non-stick skillet creating small circles roughly the same size as the slider buns. Heat the skillet on the grill moving it between the hot and cool side until the Parmesan has completely melted, approximately 3 minutes. Remove the Parmesan rounds from the pan and allow to cool.
Shape the ground beef in to 8 4oz. patties approximately 1/4inch wider than the slider buns. Season both sides of burger patties liberally with salt and pepper. Grill burgers 2-3 minutes per side for medium rare. Spread smoked butter on both the top and bottom of the buns. Place burger on the bottom bun, top each with a Parmesan crisp and then the top bun.
1 pint heavy cream
Kosher salt to taste if salted butter is desired
Prepare grill for low heat cooking, heating 4-6 briquets until ashed over and add to the grill with all vents closed. Add 2-3 Kingsford Smokehouse Style Briquets or a chunk of your favorite smoking wood to the briquettes. Add the heavy cream to a heat resistant dish and place on the grill. Cover the grill and allow the heavy cream to smoke for approximately 45 minutes, stirring ever 15 minutes. Remove the heavy cream from the grill and blend with a hand mixer or a stand mixer for approximately 10 minutes until it begins to solidify. Pour off remaining liquid and refrigerate until ready to use.