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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Burgers!
Options
0oHUNTo0
Posts: 34
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
Comments
-
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 -
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.... -
That is the goods right there!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.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
-
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 dome temp do you shoot for? Ive heard 450 to 650?Large BGE, DigiQ DX2
-
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
-
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....
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Any guidance on the ratio of the brisket, chuck and pork shoulder?
-
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 -
pflug said:Any guidance on the ratio of the brisket, chuck and pork shoulder?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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?Large BGE
-
-
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-Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Budgeezer said:145 degrees for pork is the new guideline.Large BGE
-
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
-
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,SWinston-Salem, NC -
Duganboy said:Acts as a binding agent.---------------------------------------------------------------------------------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
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum