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

New Hamburger Method for Me

Why1504Why1504 Posts: 277
edited November -1 in EggHead Forum
Well we been using the egg quite a bit lately. Tonight I took a 3/8 " slice of onion, some angus ground chuck, a slice of juicy tomato, some Early's smoked bacon (from TN, on the web), some boarshead sharp cheddar cheese, and DP cowlick. Made a patty sprinled one side w/ the DP and formed it up arround the onion, and then coated the rest of the burger with the DP. I then put the bacon on the grill (400 degrees), and the huge burgers with onion onion side down. When the bacon was done I pulled it and turned the burgers and opened the vents. Let is get good and hot once the burger was seared up good I turned them again and left it open for a minute to further brown the onion. Put the fresh tomato slice on top and shut the egg up for 5 minutes. Then I took the bacon and put that on top and colsed the egg for about a minute, opened the egg and placed a slice of the sharp cheddar on top. By now the burger is about 2 inches thick. Let that get started melting and then put on another slice. Once the cheese was melted I pulled them and let them rest for 5 minutes. No bun needed. Wife said it was the best burger she had ever had. Cost for 2 people - less than $5.
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