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Homemade hamburger on my large

PlcharfoonPlcharfoon Posts: 32
edited August 2012 in EggHead Forum
I finally (after many attempts!) have achieved hamburger nirvana...

Start with 1/3 chuck, 1/3 brisket, 1/3 short rib and balance out fat content with bone marrow. Added one teaspoon fish sauce per 8 oz of meat and run through the trusty Kitchen-aid.

Maximum crusty sear on my vintage CI griddle (fits perfectly on the Spider)...pull at 125F and assemble with homemade toasted potato buns, onion jam, oven dried tomatoes and special sauce.

Thanks for looking!


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Comments

  • cazzycazzy Posts: 9,043
    Looks awesome!! Great work!
    Just a hack that makes some $hitty BBQ....
  • BrownieBrownie Posts: 1,023
    very nice!
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Looks like you nailed it!
  • newegg13newegg13 Posts: 231
    Man that looks good!
    Amateur Egger; professional rodeo clown. Birmingham, AL
  • paqmanpaqman Posts: 2,765
    @Plcharfoon - would you mind sharing your potato buns recipe?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • @Plcharfoon - would you mind sharing your potato buns recipe?
    Sure...we use this one..

  • AviatorAviator Posts: 1,704
    edited August 2012

    Care to explain the fish sauce?

    No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • Nice. We have been looking to grind our own as well. Now I will.
  • Care to explain the fish sauce?

    No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?

    I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't tell people its there until after they tell you how great your burgers are!

  • Care to explain the fish sauce?

    No, dont wanna know how to make it, but am asking why add "fish sauce" in a burger?

    I read about it on a food blog...it adds extra umami flavor and accentuates the "beefiness" of the hamburger. Just don't tell people its there until after they tell you how great your burgers are!
     Here it is...

  • GaryLangeGaryLange Posts: 368
    That looks awesome! I can just about taste it through the picture.
  • AviatorAviator Posts: 1,704
    Thanks. Have to try this one.

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • The Umami Burger is all over this forum too. Just search it and it will pop up
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GriffinGriffin Posts: 7,617
    When you use brisket in your burger, is it the flat, point or a mix of both?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Either one works, I think I read somewhere that the point is more flavorful (please someone correct me if that's wrong), so given a choice, I'd go point.
    Griffin said:

    When you use brisket in your burger, is it the flat, point or a mix of both?

  • GriffinGriffin Posts: 7,617
    Point has more fat and given a choice, I always pick it over the flat, but I have no idea for burgers which to use to get a good 80/20% ratio. Was hoping somebody could clue me in.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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