Saint Brian’s Burger

The Saint Brian’s Burger was what started it all. In 2014, I was feeling like Saint Brian’s BBQ wasn’t going to get off of the ground in the face of all of the hurdles that exist in starting a food-based business. My wife’s uncle, Ira Gutman, owned a hot dog joint in Cherry Hill called Coll Dog Cafe where they served up deep fried gourmet, all-beef hot dogs with all sorts of toppings. He graciously offered up his kitchen for making the sauce, and made a “Saint Brian’s Burger” special that featured the rub and the sauce.

The Cool Dog isn’t there any more (Ira has since opened the Moondog Grille in the Moorestown Mall), and I’ve moved on to a professional kitchen, but the Saint Brian’s Burger is a classic that will never go away.

Use the recipe for Saint Brian’s Coleslaw and Saint Brian’s Beer Battered Onion Rings in conjunction with this recipe.

Saint Brian's Burger

Pork Recipes
Beef Recipes
Chicken Recipes
Side Dish Recipes
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Saint Brian's Burger
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Burgers
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Burgers
Ingredients
Instructions
Before making the burger
  1. Make the Saint Brian's Coleslaw, found in the Side Recipes
  2. Make some large fried onion rings, found in the Side Recipes
Making the Burger
  1. Combine the ground beef and Dash Cunning Spice Rub in a bowl, and mix with your hands. Either cook right away, or seal and refrigerate overnight.
  2. Form the burgers. When forming them, create a divot in the middle of one side. This will prevent the burger from ballooning up into a meatball shape, and also give you an indication for when it is time to flip it.
  3. Preheat your grill to high according to the manufacturer instructions. When heated, you should only be able to hold your open palm 2-3 inches from the surface for 2 seconds.
  4. Oil the grill grates.
  5. Place the burgers over direct heat, divot side up, and cook for about 5 minutes. When you see blood droplets form on the divot, and the burger releases easily from the grate with a spatula, it's time to flip. Flip the burger and cook for another 4-5 minutes. In the last 2 minutes add the cheese slices and toast the buns. Remove from the heat and allow to rest for 5 minutes.
  6. Build the burger: bun, burger, pickles, coleslaw, onion ring, sauce, bun
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Breakfast Barbecue Burger

The Saint Brian’s Breakfast Barbecue Burger is an amazing way to start a weekend of fiery cooking revelry.

Set the scene: you’ve organized a weekend campout/cookout for your friends. The sun has peaked over the horizon, night’s cool still hangs in the air, the morning mists cling to the ground. As your guests awake and emerge, the grill is already fired up and you’ve started breakfast, it’s alluring aroma mixing with coffee brewing on the fire.  Beef, sausage, avocado, egg…it’s everything you need and nothing you don’t.

The key to this dish is preparing all of the ingredients (mise en place) prior to firing up the grill. As a secondary point, being gentle with the eggs will allow for the yolks to run out all over the burger at the first bite and will really tie all of the ingredients together.

While you can use white cheddar in this recipe, it will be well-worth it to use raclette.

Pork Recipes
Beef Recipes
Chicken Recipes
Side Dish Recipes
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Saint Brian's Breakfast Barbecue Burger
A breakfast burger as epic as the day you will have upon eating it.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Burgers
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Burgers
Ingredients
Instructions
  1. Mix the beef, sausage, and spice rub in a bowl. You will need to take care to break up the sausage so that it is evenly mixed throughout.
  2. Form the mixture into 2 patties, gently. Don't overwork the meat, or else you'll end up making meatloaf. Use your thumb to put a small divot in the middle of the top side of the patty. This will prevent it from puffing up and turning into a meatball, and will help alert you as to when to flip it.
  3. Put the burger patties on a screaming hot, oiled grill.
  4. If you have a side burner, start cooking your bacon. You can also do this ahead of time so you can concentrate on the burger itself.
  5. When you start to see blood droplets forming on top of the burger, it's time to flip them, about 5 minutes. The burger will release easily from the grill. If you really have to work a spatula under there, it means it's not time yet.
  6. With about 2 minutes left (you should cook the burgers about 5 minutes per side), toast the buns and melt the cheese on the burgers.
  7. Remove the burgers from the grill. Build the burgers: bacon, avocado, burger, tomato, sauce.
  8. Fry the egg in the same pan that you cooked the bacon. There should be enough grease in there to cook the egg white all of the way through without having to flip it and risk breaking the yolk. Cooking time: 1 minute on the heat, 1 minute off.
  9. Gently add the eggs to the top of the burger.
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Caveman Steak

Caveman steaks are deceptively easy to make, and have the bonus of making you look like a rock star at the fire pit.


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Caveman Steak
Steak cooked to perfection directly on hot coals.
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
steak
Ingredients
Prep Time 2 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
steak
Ingredients
Instructions
Fire Prep
  1. Using a chimney starter, light natural lump charcoal. Do not use briquettes or match light!
  2. Put a layer of unlit lump charcoal at least 2" thick in your fire pit. Make sure that the pit is free of debris.
  3. When the coals in the chimney starter are lit and have turned white, carefully pour them over the unlit coals in the fire pit.
Steak Prep
  1. Sprinkle the Saint Brian's Dash Cunning Spice Rub on all sides of the steak and gently pat on. Wrap tightly in plastic wrap and refrigerate. Allow to dry marinate for at least 30 minutes, or up to 2 hours.
Cooking
  1. Remove the plastic wrap and place the steak directly on the burning coals. Cook on one side for about 5 minutes.
  2. Using a pair of long tongs, lift the steak off of the coals, and shake any loose embers off by tapping the tongs on the side of the fire pit. Flip the steak and cook on the other side for 4-5 minutes to desired doneness.
  3. Remove the steak from the coals, tapping in the same manner as before to remove any loose coals. Using a clean, dry brush (an unused paint brush or a basting brush will work) brush off any ash. Allow the steak to rest for 10 minutes before serving.
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