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Sorry...no pics on this one. But was watching the third round of the US Open and realized late afternoon/evening we had no dinner plans on a Saturday when we almost always do something on the Egg. When the round was over, I ran up and got a couple pounds of 85/15, got the Egg fired up, put together six patties and sprinkled on a little DP Cow Lick. I cooked them at 400* direct for about 3-4 minutes a side, flipped again and shut the Egg down and left them on for about four more minutes, adding some grated cheese with about a minute to go. This is the same method I've been using for steaks, albeit at a lower temp. What came of were the most flavorful, juiciest burgers to date according to the panel.
It still amazes me what the BGE produces.....such a quick and easy cook and there's no chance any gasser could ever turn out the quality of burger we ate tonight.
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer