Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sirloin mushroom cheese burgers deluxe

Clay QClay Q Posts: 4,432
edited 2:47AM in EggHead Forum
Kicking off Memorial Day weekend here with burgers using sirloin and going with the add-ons. Mixed chopped onion and mushroom to the ground sirloin, added Dizzy Pig Raising the Steaks seasoning, salt and pepper. My setup is raised grid with drip pan. I got the egg good'n hot, I think necessary with lean ground beef.

I watched the internal temp, at 145 it was time for cheese.


Say "Wisconsin Cheddar Cheese". Pulled off at 150 internal.

It's time to eat! No more pic's because I was focused on FEASTING. The egg does it again...outstanding ~deluxe~ burgers. ;)
Have a great Memorial Day.


  • SheepDogSheepDog Posts: 176
    I'm all of sudden hungry!
  • BBQRBBQR Posts: 68
    Sweet! Nice photos too and temp planning.
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Mighty fine looking burger. That Wisconsin Cheddar looks tasty.
  • smbishopsmbishop Posts: 1,536
    Wow! I just ate and now I am hungry again! :laugh:
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • HossHoss Posts: 14,600
    YUM! Dat's a BURGER! ;)
  • elzbthelzbth Posts: 2,075
    Fantastic burgers! Perfect holiday food... :)
  • eenie meenieeenie meenie Posts: 4,392
    Clay, your sirloin burger looks delicious! :) Did you gring your own meat?
  • Clay QClay Q Posts: 4,432
    Mornin Rebecca!
    Diana brought home the ground sirloin. She thought she was buyin chuck. I said I'm makin sirloin burgers she said your funny. I said what? She said that's chuck. I said no it's sirloin. She said no it chuck. Ok, I said, it's now chuck. :unsure: :pinch: :whistle:

    You know me, I'm not going to argue, I just wanna cook and eat. :lol:

    I will make this again. Sure, this is lean beef but by cooking at high heat for a shorter time the sirloin did not shrink and become it often does if taken too far on the grill. Indirect setup was a key. I could have gone direct but I don't like grease smoke, that's just me. The deluxe sirloin burgers were extremely delicious. I'm my own worse critic and I was defiantly impressed with everything. The onion was mild and sweet, a big plus and Diana whipped up a 'doctored' mayo that was outstanding. She came home with Arthur Bay mild cheddar, love that creamy sweet melter and the beefsteak tomato added a summer time touch. I used large potato buns, very soft and tender. It's a messy eat but a good burger with the works IS messy. This time I beat out Moe's Pub in Milwaukee, they have good burgers, but that is forever changed because my sirloin burger is now a bench mark. It's a good feeling to know, with the egg, we can beat out the pro's. :cheer:

    I'd like to grind fresh, but I'm crazy busy right now. Someday.
  • Clay QClay Q Posts: 4,432

    Diana and I go on cheese and beer tours around the state of Wisconsin. Makes for great road trips and very good eats and drinks.
  • Village IdiotVillage Idiot Posts: 6,952
    Perfecto ! Except for one thing. You didn't add Asian Fish Sauce to the raw meat for umami.

    We had a lot of posts about that a few months ago, and I have been using it ever since. I just can't tell my wife because it stinks in raw form. I keep telling her that vanilla is awful by itself too, but good as an ingredient. I haven't convinced her yet.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Clay QClay Q Posts: 4,432

    I had to look it up. Very interesting......
    Have a great Memorial Day, we are flying the flag proudly.
  • Village IdiotVillage Idiot Posts: 6,952

    I updated my post to show the link that started it all.

    Here it is again.

    Dripping Springs, Texas.
    Just west of Austintatious

  • Clay QClay Q Posts: 4,432
    Thanks again.
    I gotta pick up some of this stuff. ;)
  • Village IdiotVillage Idiot Posts: 6,952
    I use Three Crabs fish sauce, and it is considered a very good brand. The Italians have been using fish sauce (called Colatura) since the Roman days. I got a small bottle of Colatura (which was very expensive) and it doesn't seem any better than Three Crabs.

    Three Crabs Fish Sauce

    Italian Fish Sauce (note the bottle size is 3.38 oz for $20)

    Dripping Springs, Texas.
    Just west of Austintatious

Sign In or Register to comment.
Click here for Forum Use Guidelines.