The Art of Creating Perfect Filet Mignon Burgers

As you know, it's a delicate piece of steak, so we're going to treat it with the utmost respect. To start off, we're going to make a small incision across the bottom of the filet mignon and flip it over, cutting away the excess fat. This will allow us to open it up a little bit and give it some special treatment.

We're using a filet mignon burger, which is totally good, so we're just separating them into longer strips for an easier feed. We'll use our standard meat grinder to make sure they're nice and tender. Now, let's add about half of this per burger, and mix in some butter for fat. We want to keep the mixture loose, so we don't overwork it and squish the meat particles together.

We're forming these burgers as tall as you would expect a filet mignon to be, but since we can't put a real filet mignon steak in a burger, we'll just have to make do. We'll press the sides out to get rid of any excess fat and then try to keep a little bit of height to them. This will help us create burgers that are both juicy and full of flavor.

Before we start cooking, let's spread out our patties on the cake rack. This has a fine grate that's smaller than the Weber grate, which is perfect for our loosely packed burgers. We'll transfer them onto this rack and cook them over medium heat with some olive oil, a sprig of rosemary, and a little garlic. The key is to not burn the rosemary, so let's keep an eye on it.

Now that our burgers are cooking, we can add some wood chips to give them a smoky flavor. A quarter pound of butter should do the trick – we'll use it to create a garlic butter that will complement our burgers perfectly. This is where things get really interesting, as we carefully place our patties on top of the garlic butter and let them cook for just a few minutes.

Finally, it's time to assemble our burgers. We can set them up any way we want, but since they're already looking so tender and juicy, we might as well add some extra toppings. A little more garlic, perhaps? It's amazing how much flavor you can get out of something as simple as a filet mignon burger.

The key to creating the perfect filet mignon burgers is all about respecting the delicate nature of the meat. By treating it with care and attention, we can create dishes that are both full of flavor and tender to the bite. So next time you're looking for a recipe for your pit, be sure to check out barbecuepitboys.com for some inspiration.

"WEBVTTKind: captionsLanguage: enhey martha take a look what we're going to be eating tonight whoa filet mignon look gorgeous so uh how big is this about seven ounces or something like that please yeah i think so i think these would be fantastic you getting hungry or what all right let's uh let's put this together see how this is gonna work out man all right so as you know it's a it's a pretty delicate piece of steak so we're gonna treat it with the utmost respect so we're gonna start off with just a small incision across the bottom here and flip it over and so you're cutting the saliva now yeah we're going to open it up a little bit because we're going to give it a little bit of special treatment i'm telling you it looks pretty good yeah of course so just a nice incision just stuff above from the bottom flip it over perfect and cut it into a nice long strip right so there's probably just one one more step to take and uh i'm gonna just all right so got to get the grill first so this here is a filet mignon burger totally good so just separate them into get longer strips for an easier feed just like that and just use your standard meat grinder all right and there you go there you go more tender look at that now we're going to use about half of this per burger so we'll just separate them and i'm going to add some butter for fat and we're going to keep the mix loose so i'm going to blend this butter in so it'll help bind but we don't want to be squashing it together we want to keep the the meat particles as loose as they can be mix it around a little bit i don't want to overwork it start to form these up all right so we want to form them as tall as you would expect the filet mignon to be but of course we can't put a filet mignon steak in a burger because it's it's not going to be that edible and then we're just going to press the sides out and get rid of that yellow jacket and just try to keep a little bit of that height so just like that put that down there we'll form the second one you bring this out to your picnic then you spread it out it will shrink about a third so you want to just spread out a little more than your final size just like this and because it's so loose you need those large cracks just try and touch them together because they will separate and season spg so here we go let's get that give me a nice dose like that and we're only going to do one side on this because we're giving it a generous dose on the top and it will should be able to permeate the meat because it's not tightly packed and the next thing is we're going to use this cake rack because it's got a fine grate which is far smaller than the the weber grate so because these are going to be very loosely packed we don't want to have to lift them around on the grate so we'll transfer them on this now of course you could cook these on the stove in the kitchen right sure that's right same same is going to be awesome okay so we're just going to leave them opposite the hot coals like this and we're going to add our so we've got some uh olive oil going on here so we're gonna put a little sprig of spring rosemary a little garlic we're going to roast that up yeah make sure you get plenty of garlic yep keep an eye on it you don't want to burn that rosemary and last step is about a cup of wood chips okay just add a little olive oil to this mix new smells with some fragrance all right we gotta check this out we just got a couple more minutes to go on these yep almost done all right back on quick trick with the butter next step is uh we're going to add some butter to this mix to create a little garlic butter which we're going to use a little in the next stage at least a quarter pound of butter yeah you want to make sure you've got to just let that slip that mouth gently over there for a few minutes all right all right is this ready yet what's up ready uh so now you could set these up any way you want but of course we've got the garlic butter we're not wasting that garlic butter that's that's a special purpose i'm not sure if that's enough garlic it needs a little more you'd be surprised how deceptive and it's all about all right so these burgers we pulled them off at about about 120 which is exactly where we want them the next step is just carefully pick them up and you can see how delicate they are and place them on top just like that and that looks pretty tender to me carefully here not a chance there it is that is the filet mignon so so the next time you're looking for a recipe for your pit check out barbecuepitboys.com ahhey martha take a look what we're going to be eating tonight whoa filet mignon look gorgeous so uh how big is this about seven ounces or something like that please yeah i think so i think these would be fantastic you getting hungry or what all right let's uh let's put this together see how this is gonna work out man all right so as you know it's a it's a pretty delicate piece of steak so we're gonna treat it with the utmost respect so we're gonna start off with just a small incision across the bottom here and flip it over and so you're cutting the saliva now yeah we're going to open it up a little bit because we're going to give it a little bit of special treatment i'm telling you it looks pretty good yeah of course so just a nice incision just stuff above from the bottom flip it over perfect and cut it into a nice long strip right so there's probably just one one more step to take and uh i'm gonna just all right so got to get the grill first so this here is a filet mignon burger totally good so just separate them into get longer strips for an easier feed just like that and just use your standard meat grinder all right and there you go there you go more tender look at that now we're going to use about half of this per burger so we'll just separate them and i'm going to add some butter for fat and we're going to keep the mix loose so i'm going to blend this butter in so it'll help bind but we don't want to be squashing it together we want to keep the the meat particles as loose as they can be mix it around a little bit i don't want to overwork it start to form these up all right so we want to form them as tall as you would expect the filet mignon to be but of course we can't put a filet mignon steak in a burger because it's it's not going to be that edible and then we're just going to press the sides out and get rid of that yellow jacket and just try to keep a little bit of that height so just like that put that down there we'll form the second one you bring this out to your picnic then you spread it out it will shrink about a third so you want to just spread out a little more than your final size just like this and because it's so loose you need those large cracks just try and touch them together because they will separate and season spg so here we go let's get that give me a nice dose like that and we're only going to do one side on this because we're giving it a generous dose on the top and it will should be able to permeate the meat because it's not tightly packed and the next thing is we're going to use this cake rack because it's got a fine grate which is far smaller than the the weber grate so because these are going to be very loosely packed we don't want to have to lift them around on the grate so we'll transfer them on this now of course you could cook these on the stove in the kitchen right sure that's right same same is going to be awesome okay so we're just going to leave them opposite the hot coals like this and we're going to add our so we've got some uh olive oil going on here so we're gonna put a little sprig of spring rosemary a little garlic we're going to roast that up yeah make sure you get plenty of garlic yep keep an eye on it you don't want to burn that rosemary and last step is about a cup of wood chips okay just add a little olive oil to this mix new smells with some fragrance all right we gotta check this out we just got a couple more minutes to go on these yep almost done all right back on quick trick with the butter next step is uh we're going to add some butter to this mix to create a little garlic butter which we're going to use a little in the next stage at least a quarter pound of butter yeah you want to make sure you've got to just let that slip that mouth gently over there for a few minutes all right all right is this ready yet what's up ready uh so now you could set these up any way you want but of course we've got the garlic butter we're not wasting that garlic butter that's that's a special purpose i'm not sure if that's enough garlic it needs a little more you'd be surprised how deceptive and it's all about all right so these burgers we pulled them off at about about 120 which is exactly where we want them the next step is just carefully pick them up and you can see how delicate they are and place them on top just like that and that looks pretty tender to me carefully here not a chance there it is that is the filet mignon so so the next time you're looking for a recipe for your pit check out barbecuepitboys.com ah\n"