Difficulty: Intermediate
Beef
Shepherd's Pie Burger
Chef John
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Intermediate
Traditional Shepherd’s Pie meets wood-fired excellence with this smoky burger masterpiece.
Instructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 500°F and place a cast iron skillet inside recteq.
- Step 2: In a large mixing bowl add ground beef, ground lamb, Chef Greg's 4 Letter Rub, Ben's Heffer Dust, peas, carrots, and panko. Mix well and shape into equal patties. Place on recteq.
- Step 3: In a medium size mixing bowl add mashed potatoes, egg, parmesan cheese, and Colden's Freakin Greek Rub. Mix well and form into 4 potato cakes.
- Step 4: Add butter and oil to cast iron skillet, once butter is melted add potato cakes to cast iron and start to brown them on both sides.
- Step 5: While burgers and potatoes are cooking, in two separate mixing bowls add pea purée to one and carrot purée in the other. In both bowls, add Mayo and Chef Greg's 4 Letter Rub. Whisk each separately so not to mix the two aioli's up. Set aside.
- Step 6: When potatoes are crispy and golden brown, remove cast iron skillet from recteq and carefully remove potato cakes and place on paper towels.
- Step 7: When burgers reach an internal temp of 135°F, top with cheddar cheese. Toss buns on recteq to toast up both sides. Once cheese has melted, remove burgers and buns from recteq.
- Step 8: On bottom bun, smear some carrot aioli, place burger patty on top of carrot aioli, place potato cake on top on burger patty. On the top bun, smear the pea aioli, and place bun on top of potato cake. Enjoy!
Ingredients
Serving Sizes
- 1/2 pound(s) Ground Beef
- 1/2 pound(s) Ground Lamb
- 2 1/2 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 tablespoon(s) Ben's Heffer Dust
- 1/4 cup(s) Frozen Peas
- 1/4 cup(s) Frozen Carrots
- 1/4 cup(s) Panko Bread Crumbs
- 1 cup(s) Mashed Potatoes
- 1 Egg
- 3 tablespoon(s) Parmesan Cheese
- 1/2 tablespoon(s) Colden's Freakin' Greek Rub
- 4 Cheddar Cheese Slices
- 1/2 cup(s) Frozen Peas, puréed
- 1/2 cup(s) Frozen Carrots, puréed
- 1/4 cup(s) Mayo
- 4 Potato Buns
Tools Needed
- recteq Knife
- recteq Cutting Board
- Large Mixing Bowl
- recteq Nitrile Gloves
- recteq Spatula
- 3 Medium Mixing Bowls
- Whisk
- Cast Iron Skillet
- Paper Towels
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 500°F and place a cast iron skillet inside recteq.
- Step 2: In a large mixing bowl add ground beef, ground lamb, Chef Greg's 4 Letter Rub, Ben's Heffer Dust, peas, carrots, and panko. Mix well and shape into equal patties. Place on recteq.
- Step 3: In a medium size mixing bowl add mashed potatoes, egg, parmesan cheese, and Colden's Freakin Greek Rub. Mix well and form into 4 potato cakes.
- Step 4: Add butter and oil to cast iron skillet, once butter is melted add potato cakes to cast iron and start to brown them on both sides.
- Step 5: While burgers and potatoes are cooking, in two separate mixing bowls add pea purée to one and carrot purée in the other. In both bowls, add Mayo and Chef Greg's 4 Letter Rub. Whisk each separately so not to mix the two aioli's up. Set aside.
- Step 6: When potatoes are crispy and golden brown, remove cast iron skillet from recteq and carefully remove potato cakes and place on paper towels.
- Step 7: When burgers reach an internal temp of 135°F, top with cheddar cheese. Toss buns on recteq to toast up both sides. Once cheese has melted, remove burgers and buns from recteq.
- Step 8: On bottom bun, smear some carrot aioli, place burger patty on top of carrot aioli, place potato cake on top on burger patty. On the top bun, smear the pea aioli, and place bun on top of potato cake. Enjoy!
Chef Pairings
Serve this epic burger with a simple garden salad and crusty sourdough bread.