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Wife bought 90/10 burgers

Any suggestions on how to cook so they aren't super dry?
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Comments

  • TonyATonyA Posts: 566
    To 150 regardless. I think it was Travis a couple weeks ago got pretty sick eating undercooked ready made patties.
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  • Black_BadgerBlack_Badger Posts: 1,021
    Chop up some fatty bacon and mix it in. Cook raised, direct, 400. 

    Or mix in some blue cheese and cook the same way.

    Our saute some mushrooms in butter and mix those in.

    Damn, now I want burgers...

    Cheers-
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • BrahmabullBrahmabull Posts: 50
    Thanks yall
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  • dweebs0rdweebs0r Posts: 507
    If they are thin, pinch them together "juicy lucy" style with blue cheese and bacon in the center.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
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  • Little StevenLittle Steven Posts: 27,352

    Mix with dehydrated onion and it will suck up what fat there is.

    Steve 

    Caledon, ON

     

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  • MickeyMickey Posts: 16,472
    Chopped up red onion works. When Linda buys its 93/7 (ouch).
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Little StevenLittle Steven Posts: 27,352
    Mick, Try the dry stuff Canadians don't lie

    Steve 

    Caledon, ON

     

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  • yzziyzzi Posts: 1,793
    Put a plop of butter on top.
    Dunedin, FL
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  • RaymontRaymont Posts: 344
    What about adding some raw or partially cooked, cut up bacon to the ground burger? On a good note, the BGE will not dry it out to much. 

    Small & Large BGE

    Nashville, TN

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  • hapsterhapster Posts: 7,056
    I hope you've considered re-educating your wife on proper burgers.
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  • bigphilbigphil Posts: 1,386
    edited June 2013
    mix it all together add some mayo ,ketchup , mustard and seasoning and fresh onion the mayo will add some moisture to the meat but no flavor the other stuff adds the flavor .cook hot and fast but not over done .medium to medium well and then do what @hapster said 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • AcnAcn Posts: 1,023
    Add olive oil when you add your seasonings. The extra fat will help!

    LBGE

    Pikesville, MD

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  • CharlieTNCharlieTN Posts: 177

    I cooked some burgers the other day that were nothing but ground venison, nothing added in.  Cooked them at 400.  They were a bit dryer than normal burgers but were very good.  Trick is to only flip them once. 

    As others have mentioned, you could always finely chop up some smoked bacon and mix it in and start over. 

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  • MickeyMickey Posts: 16,472
    hapster said:
    I hope you've considered re-educating your wife on proper burgers.

    Hap in my case my wife is an RN (not over weight) and I am fat. It is going to be ( or seem ) a long retirement.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • TheophanTheophan Posts: 342
    Mickey said:
    hapster said:
    I hope you've considered re-educating your wife on proper burgers.

    Hap in my case my wife is an RN (not over weight) and I am fat. It is going to be ( or seem ) a long retirement.
    I'm struggling with weight, too.  But I just don't see any point in eating food I hate, and it just isn't possible to make burgers worth eating with 90/10 meat, unless you cook them pretty rare, which isn't safe, or add fat as others have suggested, which means 90/10 isn't 90/10 anymore.

    My suggestion is to sit down with your RN wife and try to come up with a way to have many healthy meals, but once in a while on some agreed-upon frequency, have something like GOOD burgers, brats, other (gloriously) greasy stuff.  There are lots of lean things that are great on the Egg.  So learn to cook some great stuff that's lean (spatchcock chicken, for example, jerk chicken, etc.) and maybe once a week, even once every two weeks if she's super concerned about your health, cook something that's less lean.  She's happy, you're happy, and nobody's buying 90/10 burger, anymore because there's just no way to make a burger worth eating with that stuff...  :)
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  • bettysnephewbettysnephew Posts: 964

    We use 90/10 all the time.  I put the cast iron grid on the XL take it to 500F and sear.  I generally cook a dozen so I have lunches for work through the week.  They tend to be on the rare side, which works great for finishing in the nuke and keeping them moist.  The ones we will eat right away off the grill get moved to the front away from the hot spot in the back to finish and come out quite juicy. 

    See der Rabbits, Iowa
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