What is a “Max burger”? It’s a burger that is “maximally” big and filled with lots of good ingredients!
You may not know this, but I'm a guy who loves burgers; it's my favorite meal. Yes, for me, burgers beat steaks, briskets, pulled pork, whole chickens and even... a lot grilled eggplant 😝. Get ready, the recipe I'm sharing with you today is the best burger in the world! 😍
Actually, to put the recipe into context, I have to tell you that I am a huge fan of A&W. A&W is, in my opinion, the best fast food out there (the company even has a very nice philosophy of using grass-fed beef because in the end, it leaves a better ecological footprint). So, one day, while I was in "carnivore mode", I went to get a meal at A&W with my daughter. I ordered a burger for her and 4 extra meat patties with cheese and bacon in between each of them (apart from the burger) for me. I found it really good! The problem was that when I went back alone, well, I couldn't order ONLY extras, so I asked for a Grandpa burger without a bun, with 1 meat patty and 1 extra egg and cheese and bacon in between each patty. From the original burger, I also asked to keep the pickles because, let's not hide it, they "do the job", and the mustard because it's carbohydrate-free. 😏 So I bit into it and... it was seriously the best burger I've ever eaten in my life, ever! 🤤 So that's what inspired me to create the recipe I'm showing you today.
Otherwise, you should also know that this recipe is a carnivore type and that in this diet, salt is very important because you eat almost only proteins during the day (salt helps to break them down so that they are well distributed in your body). That said, if you have kidney problems or other problems, consult your doctor to know if this diet is right for you before embarking on it.
Otherwise, as always, the result is delicious, so I highly encourage you to try this burger bomb! 👌
Here's how to prepare it:
Required tools:
Cast iron skillet
Napoleon Lunch Utensil Set
BBQ stuffer Quebec
Ingredients :
½ lb ground beef (grass-fed beef in my case)
200 g of beef flank steak
4 (approximately) slices of bacon
¼ tsp Trinidad scorpion chili sea salt
¼ tsp black truffle sea salt
2 eggs
Tomato slices, seeded, to taste
2 slices of Parmed'Or cheese (or 1 slice of cheddar and 1 slice of parmesan)
1 tbsp blueberry honey
3 green olives stuffed with chorizo (or 3 “regular” green olives)
Texas BBQ Quebec dry marinade (or Montreal BBQ Quebec dry marinade), to taste
Duck fat, for cooking
Preparation :
Place the cast iron skillet inside the BBQ in the direct cooking zone and preheat it to 400°F.
Cut the flank steak into small cubes.
Place the bacon slices on the top grill of the BBQ in the indirect cooking zone and let them cook. (This ensures that the cooking is perfect and that each slice is tender and tasty.) Turn the slices over when they are nicely browned, after about 4 to 5 minutes.
While the bacon slices are cooking, add the ground beef and flank steak cubes to a bowl. Mix everything together.
Sprinkle Trinidad Scorpion Chili Sea Salt and Black Truffle Sea Salt over the meat mixture. (Adding salt helps the meat hold together better.) Mix everything together again.
Place meat on work surface. Using the “mold” of the Stuffing Tool (the piece with the rounded part), form the meat into a patty by pressing the flat side down on top of the meat. Make sure the meat “overflows” the mold so the patty is nice and full and round. Repeat this step 3 times to make 3 patties. (The patties should all be a little less than ¼ inch thick.)
Sear the patties on the bottom grill of the BBQ in the direct cooking zone and grill them, turning them twice, until they are cooked through and reach an internal temperature of at least 160°F.
While the pancakes are cooking, thinly slice the green olives. Set aside.
Remove the bacon slices from the BBQ when they are nicely browned on both sides, then place 2 rings from the breakfast utensil set inside the cast iron skillet. Add duck fat inside them and let it melt.
Crack 1 egg on top of each ring. Season the eggs with Texas (or Montreal) dry marinade and let them cook.
When the patties have reached the correct internal temperature, remove 1 from the BBQ (keep it warm) and place 1 slice of cheese on the other 2. Place the patties with cheese on the top grill of the BBQ in the indirect cooking zone and leave them there until the cheese is melted.
When the eggs have "set", remove the rings around them and turn them over so that they cook on the other side.
When the cheese is melted and the eggs are cooked, remove the patties and eggs from the BBQ.
On a plate, assemble the burger by placing, in order, 1 patty (make sure the cheese is facing up), bacon slices, 1 egg, olive slices and 1 (or more) tomato slice(s). Then add the patty without cheese on top of everything, then the other bacon and olive slices on top of the patty. Pour a little honey on top of the olives, place the other egg on top of them and, finally, top it all off by adding the last patty (make sure the cheese is facing down) on top.
Serve, admire this burger tower and enjoy!
Happy BBQ!
P.S. – I limited myself by using only ingredients from local producers to make this recipe, but if that had not been the case, I could have also added 1 avocado, lemon juice and mustard inside this succulent burger. A great variation to try if you feel like it!
