This weekend brought a few more friends over and there was appetite for something else so we cooked a feast of Chicken Wings & Burgers.
Hold on, another post about chicken wings already? I know. New running total is 336 after this cook.
There were 10 of us for dinner tonight, friends of our parents. They asked us to cook a meal for them for a change. They requested wings and burgers “like the Krispy Kreme ones I made before, they were amazing!”
So I thought, if I’m gonna make those burgers, I’m gonna show off a little.
The cost of Krispy Kreme’s is now just too high, so normal burger buns but we can still make these special.
First off, I forgot to get the wings out the freezer so a trip to the local butcher for just a few (asked for 30, got 37….and then 7 Peri Peri ones for free) and at a reasonable price too so may have to go back to them more regularly than Costco.
Wings saved (just the usual Fools Gold ones), time to start on the burgers.
You’d think I’d start with beef mine, but no, today it starts with pig skin.
I got some beautiful rare breed skin to make some crackling. I poked many holes with a sharp knife and sprinkled Maldon Salt and put into the oven for an hour at 180c.
And it came out fantastic, bubbly and crunchy, but I needed something else with a crunch, so in went some chicken skin too which came out golden brown.
But wait, even more crunch required and a slightly different flavour, some Cherry Smoked Streaky Bacon from John Davidson’s hit the mark required here.
Is it now time for the beef?
Yes, with everything else prepped I could turn to the actual burgers.
These are not small burgers. They weigh over 200g each (these were all closer to 250g). 2 100g patties with a blend of 3 cheeses in the middle. Smoked Applewood, Red Leicester and for something different, Welsh Rarebit Cheddar. I also mixed in some BBQ Pit Boys Big Texan rub in with the meat.
And with the burgers formed, the cooking could begin.
The wings cooked up lovely as usual, nice and crispy.
The burgers took their time due to their size, nearly 40mins.
But what else could make this burger even more epic? I finally got to use my Forged Flambadou! I took one of the grates out of the BBQ, put the flambadou into the flames and let it get nice and hot. And then the magic happened. I spooned in some bone marrow and let it melt over the burgers for another level of flavour.
And they really were epic burger, they went down a storm (even if I think they were a little over cooked) and did get a little messy with some juices.
I really do actually like cooking burgers….isn’t it burger competition time again soon? Do I already have a plan for it?
