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Burger Night 8-24-12

Doc_EggertonDoc_Eggerton Posts: 5,003
edited August 2012 in EggHead Forum
These were actually for Sunday hurricane night, but since that doesn't seem to be happening we decided to make them the Friday cook.

Ground sirloin, about a 3/4 pound patties.  Spiced with garlic powder, sea salt, and black pepper.  The spouse and I have different approaches. I like diced onion and tomato slices put on for a few minutes, then shredded cheese.  She likes a slice of onion and cheese at the last moment.

Done on raised grid, 400, for about 7 minutes a side.  Opened to add toppings at about 5 minutes.

Served on Marty's Big Buns with my Atomic Pickles, and she uses mustard (a crime against nature, everyone knows mustard is for hotdogs, ketchup is for hamburgers), while I use ketchup.

Pics to follow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,003
    Pics

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Yum
  • Was about to go to bed but now I'm hungry.
  • Phoenix824Phoenix824 Posts: 243
    I have to get Doc to adopt me and then teach me to cook.
    Steve Van Wert, Ohio XL BGE
  • bigphilbigphil Posts: 1,389
    looks good Doc and my daughter uses mustard and ketchup along with onions, tomatoes and pickles 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Nice cook, Doc.  Nothing beats a juicy home grilled hamburger.
    Houston, Texas http://willsononline.com
  • Dan4BBQDan4BBQ Posts: 270
    Awesome--I'm humgry
  • Looks fabulous as ever Doc! God I feel like a burger now! Great job!!
    Only 3 things in life matter. Family, Steelers and my BGE!!
  • tjvtjv Posts: 3,483
    Hey Doc, how do you like grilling at the felt line in the xl.....that's one thing I have not done to much of to date.....nice pics by the way....t
    www.ceramicgrillstore.com ACGP, Inc.
  • Doc_EggertonDoc_Eggerton Posts: 5,003
    tjv said:
    Hey Doc, how do you like grilling at the felt line in the xl.....that's one thing I have not done to much of to date.....nice pics by the way....t
    I pretty much do that for everything except steaks.  For a number of things, like pizza or game hens, I have followed the sage advice of the more experienced cooks here and started elevating even higher in the dome.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • njlnjl Posts: 853
    12oz burgers?  Isn't that kind of huge?  I normally make them 4oz, 2.5-3oz for the little guy (6yo) who rarely finishes his.
  • Doc_EggertonDoc_Eggerton Posts: 5,003
    Well, yeah.  Of course that is before cooking, so they were a good percentage smaller afterward.  I do these a couple time a year, they are not everyday fare.  On the other hand I had one, with a smaller pattie I might have done two.

    You piqued my curiosity, and I went to the freezer to look at steaks.  These patties were no more than I would have had with a steak.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Howdy_DoodyHowdy_Doody Posts: 146
    edited August 2012

    You piqued my curiosity
    Congratulations on your correct spelling.  My brother in law (a medical doctor) quizzed me on how to spell it (after using it in a sentence).  I spelled it correctly, and that blew his mind.  He said he had asked several high degreed people, such as medical doctors, Ph.D.'s and educators, and I was the first to spell it correctly.  The other obvious wrong answers were "peaked" and "peeked".

    I'm not a snob, but poor grammar and spelling send chills up and down my spine sometimes.  And, I be from Texas ... you know what I'm sayin'?
    Houston, Texas http://willsononline.com
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