Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

New Hamburger Method for Me

Why1504Why1504 Posts: 277
edited 9:32PM 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.