Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dad's Delicious Big Green Burgers

edited November -1 in Beef

Ingredients

• 2 lb ground beef or chuck
• &#189 Cup worchestershire sauce
• McCormack"s Montreal Steak Seasoning
• sliced cheese (American or chedder)

Instructions

Make thick burgers about ½ lb each using ground beef or chuck. Don't go lean here unless the doc orders. Marinate for ½ hour in worchestershire sauce with McCormick's Montreal Steak Seasoning liberally applied.

Fire the EGG to around 700 degrees. Place burgers on sizzling hot grill. Close lid but leave off cap and daisywheel at this point. Cook for 3 minutes. Open grill and flip burgers. Place cheese on if desired at this point. Close lid and put the daisywheel or cap back on. Close daisywheel and bottom slide now. Let cook for 15 minutes. Temp will fall to 350-400 degrees. Open slide and daisywheel and raise lid about ½ inch to avoid flame-up. Remove and eat the juiciest burgers imaginable. They will be cooked medium-rare to medium following these directions and depending on the thickness of the burger.

Notes

Number of Servings:

Time to Prepare:

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