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

A Twist on Burgers

RhumAndJerkRhumAndJerk Posts: 1,506
edited November -1 in EggHead Forum
My diet of late has consisted of sweet corn and frozen hamburgers. I have put just about everything I that have on the burgers, every flavor of Char Crust and many different rubs. Last night was the Ginger Teriyaki flavor. I am not that impressed with this flavor, so I saved one burger and decided to try something completely different. I coated the outside with Sambal Bdajk, an Indonesian Hot Chile Paste. The flavor came out great. There was definitely a nice heat level but it was not overpowering. It was not an initially burn but a slow building and lasting burn that lasted for about an hour after the meal. It was almost the perfect level, not enough to hurt but just noticeable and enjoyable. The next time that I do this, I would like to let the Sambal Bdajk sit on the meat longer.[p]Sambal Bdajk should be fairly easy to find. The company that makes Siracha Hot Sauce also makes Sambal Bdajk and Sambal Olek. Generally, they sit next to each other on the shalef.[p]Hey Cornfed, this would be a good try for some Flaming Beef Kabobs. Simply marinade some cubed beef overnight in the Sambal and grill for Kabobs. That should light you up.

Happy Grilling,


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