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Best Burger ideas

spotco2spotco2 Posts: 61
edited May 2012 in EggHead Forum
It's not often that I cook ground beef. Honestly, I don't like it very much but the wife told me tonight that she wants burgers tomorrow. I'm almost ashamed to say that I really don't know much about cooking burgers.

Anybody got any good recipes for burgers on the egg?

We like medium, so I was thinking direct at around 450-500 and pull somewhere around 145-150.

Comments

  • FxLynchFxLynch Posts: 433
    Search for Umami burgers here on the site.  They have been tested by many, and approved by almost all.
  • FxLynchFxLynch Posts: 433
    Here is a link to an Umami burger recipe on another site. http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/
  • 2spicy2spicy Posts: 18

    It's not often that I cook ground beef. Honestly, I don't like it very much but the wife told me tonight that she wants burgers tomorrow. I'm almost ashamed to say that I really don't know much about cooking burgers.

    Anybody got any good recipes for burgers on the egg?

    We like medium, so I was thinking direct at around 450-500 and pull somewhere around 145-150.

    I totally agree on temp here, (griddle is awesome for this !) We also prefer about 1.5# ground round and carefully mix with 1 link Italian sausage (do not overmix/ handle the burger) plus a bit of salt pepper garlic powder & onion powder, if your not topping with cheese towards the end of cook then I recommend a small spat of butter when flipped which will only need to be done once. Cheers
  • MikeP624MikeP624 Posts: 292
    My favorite burger has brie cheese, carmalized onions, panchetta and bourbon poached pears on it.   It is pretty awesome.   I usually serve it on a pretzel bun.
  • tazcrashtazcrash Posts: 1,851
    OK, basic stuff: 
    Don't get something too lean. I will mix lean meat with ground pork or sausage meat. 
    Don't squish the burger. You are squeezing the juices out of it. 
    If you are forming the patties, don't overwork the meat, or pack to hard. 
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • 4Runner4Runner Posts: 2,692
    80/20 (fresh ground from a local butcher) - salt and pepper (plenty of both).  Form a loose patty by hand that still sticks together and try to only flip once.  Keep it simple and good luck.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Here, read this for ideas as to what type of meat:

    http://eggheadforum.com/discussion/1134763/burger-grinding-egg-speriment-results#Item_9

    And read this for tips on how to make the perfect burger:

    http://eggheadforum.com/discussion/comment/1179279/#Comment_1179279

    HTH,
    Rob
    Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee
  • spotco2spotco2 Posts: 61
    Here is a link to an Umami burger recipe on another site. http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/
    Cooked 4 of these last night and they were VERY good!

    Had 2 last night and left overs tonight. These will make the rotation.
  • FxLynchFxLynch Posts: 433
    Here is a link to an Umami burger recipe on another site. http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/
    Cooked 4 of these last night and they were VERY good!

    Had 2 last night and left overs tonight. These will make the rotation.
    Awesome spotco, glad to be of some help.  The first weekend I made those we loved them.  Next time we had burgers my better half said I didn't need to go to the trouble of mixing stuff up, just cook plain burgers.  While eating them we both realized how inferior regular burgers tasted after the umami burgers.  

    Congrats!
  • NewportlocalNewportlocal Posts: 474
    Roquefort,bacon,avocado,red onion. Hamburger patty seasoned with tony cacheres seasoning salt.
  • BYS1981BYS1981 Posts: 2,388
    Fish sauce is sold premade.
  • What's the recipe for the fish sauce? Or can you buy it?
    You would NOT want to make fish sauce yourself.  Belch!
    Nope. And you might not eat it if you saw it being made (like lots of other things we all eat)


    Keeping it Weird in the ATX
  • Village IdiotVillage Idiot Posts: 6,953
    Those look great, Tweeve !  What kind of cheese?

    And, no.  You do not want to make fish sauce.  If for no other reason, it is cheap at the stores.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I'm doing bacon and blue cheese sliders tonight...probably my favorite combo for burgers.
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I cured/smoked my own recently, so I have good reason to use some.....usually, I'm the same way-I'll order bacon on burgers when I'm out, but don't use at home.

    Photobucket Pictures, Images and Photos



  • 100% bacon, 100% of the time (home or away)


    Keeping it Weird in the ATX
  • boatbumboatbum Posts: 1,273

    Use Bison instead of beef.

    Chop up some leftover Brisket or Pulled Pork - mix into the meat.

    Cookin in Texas
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