Welcome to Dad Got This, where today, we're diving into the world of homemade burgers and woodfire smoking!
In this two-part adventure, we're putting a grinder attachment for the KitchenAid mixer to the test and then taking our freshly ground brisket to the Ninja Woodfire Grill to create the ultimate Woodfire Smoked Thick Burger.
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The Grinding Process: Making the Perfect Burger Blend
First, let's talk about grinding our own meat. I purchased a grinder attachment for my KitchenAid mixer for around $40-$50 on Amazon. Why grind your own meat? It's safer and allows you to control the quality and fat content, making it perfect for cooking to a medium-rare doneness without the risks associated with store-bought ground beef.
I had brisket scraps from a previous cooking project, and after letting them chill in the freezer for over an hour, I was ready to start grinding. For the best results, keep both the meat and the grinder parts cold. This ensures a smoother grind and better texture.
With a few adjustments and some trial and error, I achieved a nice, pebbly grind. My mix aimed for an 80-20 meat-to-fat ratio, perfect for juicy burgers.
Forming and Seasoning the Patties
Next, it was time to form the burger patties. Remember, the key to a great burger is not overworking the meat. Lightly form half-pound patties, being careful not to compact the meat too much to avoid a meatloaf-like texture.
Seasoning was kept simple with just salt and pepper, letting the quality of the meat shine through. While the patties rested, I prepared my Ninja Woodfire Grill with Smokin' Pecan Pellets for that unique, smoky flavor.
Smoking the Burgers: The Woodfire Experience
With the grill set to 220°F, I placed the patties on the smoker, using probes to ensure they reached the perfect internal temperature of 120°F. This slow smoking process infuses the burgers with a deep, smoky flavor that's hard to beat.
Burger Sauce and Fixings
While the burgers smoked, I whipped up a simple yet delicious burger sauce, a family favorite. Equal parts ketchup, mayo, and pickle juice (from bread and butter pickles), with an optional kick of sriracha, made for a tangy and creamy addition to our burgers. My daughter calls it "sunny sauce," a nod to the Starlight Cafe at Magic Kingdom.
For toppings, I sliced up some fresh white onion and tomato and grabbed some brioche buns from Sam's Club. A bit of lettuce added the perfect crunch to our soon-to-be epic burgers.
Searing and Assembling the Burgers
Once the burgers reached the desired temperature, I cranked up the grill to high for a quick sear, adding a beautiful crust to the smoky patties. Toasting the brioche buns with butter added an extra layer of flavor and texture.
Of course, no burger is complete without cheese. I let a slice of cheese melt over each patty before assembling the burgers. A generous spread of our homemade burger sauce on the bottom bun, followed by the smoky, juicy patty, fresh tomato, onion, and lettuce, created a burger masterpiece.
The Final Verdict: Woodfire Smoked vs. Smash Burger
Tasting time! The Woodfire Smoked Thick Burger was a hit with its perfect balance of smoke and juiciness. However, as much as I loved this thick burger, I still have a soft spot for the crispy crust of a smash burger. Each style has its merits, and it ultimately comes down to personal preference.
What do you think? Are you a fan of thick, smoky burgers or do you prefer the crispy edges of a smash burger? Let me know in the comments below!
Wrapping It Up
This burger adventure was a flavorful success. From grinding our own meat to smoking and searing on the Ninja Woodfire Grill, the result was a deliciously juicy Woodfire Smoked Thick Burger. If you're inspired to try this at home, check out the links in the description for the equipment and ingredients used. Don't forget to subscribe, like, and hit that bell for more tasty adventures!
Recipe
Woodfire Smoked Thick Burger
Equipment
- KitchenAid mixer with grinder attachment
- Freezer (to chill meat and grinder parts)
- Ninja Woodfire Grill
- Smokin Pecan Pellets
- Meat thermometer probes
- Mixing bowls
- Cutting Board
- Knife
- Spoon
- Griddle and grill plate (optional for searing)
- Spatula
Ingredients
- 2 lb Brisket Grind and aim for 80-20 meat-to-fat ratio or just use 80/20 Ground Beef.
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 58 g Smokin' Pecan Pellets
- 4 Brioche Buns
- 4 Slice American Cheese
- 1 White Onion sliced
- 1 Tomato sliced
- 1 Head Iceburg Lettuce
Burger Sauce:
- 2 tablespoon ketchup
- 2 tablespoon mayo
- 2 tablespoon pickle juice From bread and butter pickles
- 1 tablespoon Sriracha Optional
Instructions
- Chill brisket scraps and grinder parts in the freezer for at least an hour.
- Grind the meat, aiming for an 80-20 meat-to-fat ratio.
- Form half-pound patties, being careful not to overwork the meat.
- Season patties with salt and pepper.
- Prepare the Ninja Woodfire Grill with Smokin' Pecan Pellets and set it to 220°F or 104°C.
- Smoke the patties until they reach an internal temperature of 120°F or 49°C.
- While smoking, prepare the burger sauce by mixing ketchup, mayo, pickle juice, and optional sriracha.
- Slice onion and tomato; prepare lettuce and buns.
- Once the patties are smoked, sear them on high heat until a crust forms.
- Toast brioche buns with butter.
- Assemble the burgers with sauce, smoked patties, cheese, onion, tomato, and lettuce.
- Enjoy your Woodfire Smoked Thick Burger, and happy grilling!
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ninja Woodfire Smoked Thick Burger Links:
Ninja Woodfire Pro Connect XL Grill:
Get it at NinjaKitchen
Ninja Woodfire Grill Griddle:
Get it on Amazon
Kitchenaid Grinder Attachment:
Get it on Amazon
Smokin Pecan Pellets:
Get it on Amazon
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