The Aged Global Burger avec Pr0n

Sourcing the finest ingredients can be a challenge here in France when it comes to beef products. The French prefer very lean meats cooked "Saignant" or rare. I am used to, as an American, a fattier variety. When it comes to ground beef, I prefer to grind my own and vacuum seal it for later use.
I recently found an Irish Black Angus,dry aged, Rib Roast "Entrecôte" and after cutting a dozen steaks i ground the trim with some fat trimmed from a Creekstone Brisket.



I was hungry for a burger and took the pack out of the freezer and while it was thawing, I noticed that there was burger battle going on in the Throwdowns. How timely I thought.

So I hand cut some English Cheddar cheese and made a nice patty of my ground beef.



Next I thawed some Brisket Chili with red kidney beans, I know, I know, real chili doesnt have beans!



I choose to use my Lyon Gas Grill for the job because it is super fast at heating up and is perfect for a hot and fast cook especially for burgers. She whom must be obeyed, doesn't eat beef so there are a couple fresh ground turkey burgers on there too.



Placed an aluminum sheet pan over the Cheeseburger to finish melting the cheese.



Plated everything up and topped it with an egg from a local hen.



And it was dinner time served with an nice cold Barilla pasta salad.




Thanks for Looking, Check out the other great entries in the Throwdown Entry Threads.

toymaster said:

You had me until the egg. great looking burger.

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Day late and a dollar short it seems!

MisterChrister said:

Nice sammie, Jed! Hope life is good over there for yous!

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All good here, thanks

Smokin' Greene said:

That looks delicious!!!

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It was very good thanks

Stingerhook said:

Nice burger Jed, good to see you here.

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Thanks Marty, nice to be seen around these parts

Thanks George having a blast here