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Burgers!

Hey guys. Looking for a good burger recipe. Any ideas? I'm feeding 14 and my large BGE is ready to feed the crowd. Anyways, just looking for pointers. Thanks
Large BGE, DigiQ DX2
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Comments

  • robnybbqrobnybbq Posts: 1,736
    What I have learned is to get a meat grinder and make your own ground meat.  I used brisket, chuck and pork shoulder - They were incredible.

    Cooked at 450 raised direct.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • cazzycazzy Posts: 7,376
    edited April 2013
    For burgers, I keep my seasoning simple. Generous salting (similar to how I salt a steak) and fresh ground pepper. When I want a lil kick, I'll use Tony's Creole Seasoning instead.

    Where I set my burger off is it's toppings and bread. The burger I posted on Wednesday was topped w/ bacon, avocado, sharp cheddar, leaf lettuce, tomato, pickle, and mayo. I really like to use different types of bread. Sourdough and chibatta are good breads for burgers and alot more interesting than traditional aisle buns. For my last burger, I picked up some nice kaiser rolls from the bake shop and they were great.
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,376
    robnybbq said:

    What I have learned is to get a meat grinder and make your own ground meat.  I used brisket, chuck and pork shoulder - They were incredible.

    Cooked at 450 raised direct.

    That is the goods right there!
    Just a hack that makes some $hitty BBQ...
    ·
  • Make sure you have an 80/20 ground mix and make your patties at least 1/3lb. I like to add my spices to my ground beef before I make my patties. Salt, pepper, ground cummin, paprika and some type of pepper (I've been using Ancho or Chipotle lately).
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • nashbamanashbama Posts: 102
    I'll mix one egg per pound and crushed crackers to the meat. Then, add some A1, Worcestershire sauce, and a little season salt. Mix by hand, but be careful not to over mix.
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  • 0oHUNTo00oHUNTo0 Posts: 34
    What dome temp do you shoot for? Ive heard 450 to 650?
    Large BGE, DigiQ DX2
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  • 0oHUNTo00oHUNTo0 Posts: 34
    I plan on doing about 450 direct on my cast iron grate. 1 egg per pound, with the classic seasonings. I like the idea of bacon, avocado, etc. I'll also stop by my local bakery and get some good bread. 

    Large BGE, DigiQ DX2
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  • MickeyMickey Posts: 16,113
    edited April 2013

    By far my best way is to have a brisket ground into hamburger grind. Then mix with chopped red onion and rub. I use cherry and pecan wood for smoke. Cherry gives color. 400/450 Direct....

     

    imageimage
    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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  • pflugpflug Posts: 25
    Any guidance on the ratio of the brisket, chuck and pork shoulder?
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  • robnybbqrobnybbq Posts: 1,736
    I did a 4 lb pork shoulder, 4 lbs of chuck and a 2 lb brisket.  It worked well for me.  made burgers and meatloaf a few days later.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
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  • MickeyMickey Posts: 16,113
    pflug said:
    Any guidance on the ratio of the brisket, chuck and pork shoulder?
    for mine: 100% brisket
    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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  • EddieK76EddieK76 Posts: 415
    Dumb question....But if you used the shoulder wouldn't you have to cook it to well done since there would be ground pork in it?
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  • BudgeezerBudgeezer Posts: 510
    145 degrees for pork is the new guideline.
    Edina, MN

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  • allsidallsid Posts: 399
    Check out what she does here with Turkey Burgers-

    It's originally from the site use real butter.  We made them the other night and they are fantastic!  You may not want to go with all turkey burgers, but I am sure you will impress your guests who choose turkey-  I did add about 1/4 cup of worcestershire sauce to mine and like the way it worked- 

    image
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  • EddieK76EddieK76 Posts: 415
    Budgeezer said:
    145 degrees for pork is the new guideline.
    That's not for ground pork.   That's for whole pork.
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  • Little StevenLittle Steven Posts: 27,258

    I don't like binders in burgers. I use dehydrated onion flakes. They absorb the juice and fat and hold the burgers together. I find I can get away with leaner beef doing this. Not being good at recipes or following them I'll list the ingredients.

    Ground beef/pork

    Worchestershire

    Fish sauce or chopped anchovies

    Fresh pepper

    Garlic or granulated garlic

    Cayenne or dry chilies

    Steve 

    Caledon, ON

     

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  • Hi54puttyHi54putty Posts: 1,551
    nashbama said:
    I'll mix one egg per pound and crushed crackers to the meat. Then, add some A1, Worcestershire sauce, and a little season salt. Mix by hand, but be careful not to over mix.

    What does the egg do? Never done that before.
    XL,L,S 
    Winston-Salem, NC 
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  • DuganboyDuganboy Posts: 1,118
    Hi54putty said:
    nashbama said:
    I'll mix one egg per pound and crushed crackers to the meat. Then, add some A1, Worcestershire sauce, and a little season salt. Mix by hand, but be careful not to over mix.

    What does the egg do? Never done that before.
    Acts as a binding agent.
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  • Duganboy said:

    Acts as a binding agent.
    Only needed it you're using leaner ground.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
    ·
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