Place the chuck tender in a smokehouse (or any other suitable container) and cold smoke for 24 hours. Cut the smoked beef into cubes, also the beef fat, and mince the me.at. Put the minced me.at into a “ring” and form a hollow. Add an egg yolk, and grated cheese of you choice, apply a patty as a top part, seal the joint and chill for 2 hours in the fridge.
In the meantime chop the onion and sauté until softened. Add the fried onion to the dried bread cubes, add the eggs to the milk and mix well. Pour the egg-milk mixture over the bread cubes, chop the parsley, grate the cheese and add as well. Mix well, add the flour and gently fold in and form a round dumpling.
Set up your BBQ for indirect heat, apply a cast iron griddle, add some oil, put the Burger out of the fridge, season it to taste with salt and roast it for 3 minutes from each side.
Put the Burger on indirect zone, put cheese on top,c over the lid and cook me.at for approx. 12-15 min. at 180°C/356°F.
Meanwhile add all ingredients for the burger sauce into a bowl, chop the chives, add them to the sauce and mix well.
After the Burger is cooked, put the cheese dumplings on direct heat of the griddle and roast them for 2 minutes from each side. Do the same with the Speck
Build the burger by adding a bit of the sauce on the bottom “chees dumpling” bun, add the rocket and the smoked patty and top with the cucumber relish, fried Speck, Sauerkraut and the top bun.
Enjoy and stay tuned!
Chuck Tender (approx. 1,5 kg)
Egg yolks (for each Burger one)
Grated cheese of your choice
Beef fat (20% of the chuck tender)
2 thick slices of Speck (Tyrolean Bacon)
2 Slices of Cheese per Burger
Cheese dumplings – Tyrolean Kaspressknödel:
250g Dry bread cubes
250g grated cheese (I used 3 different of my favourite cheeses)
1 Bunch of parsley
¼ l Milk
3 tbs. Flour
Sour Cream, Cream Cheese, Mayonnaise (equal amounts)
1 Bunch of chives
4 cl of Condimento Bianco (white Balamic vinegar)
Used tools & products:
Global Knife: http://amzn.to/1ZhPumv
Griddle plate: http://amzn.to/1Nj7S7R