We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Burger formation question.
Hello all. So I am doing burgers for some friends tomorrow. I want to wow them yet perfect burgers continue to escape me on the egg. I have 2 pounds of 80/20 ground meat. I like my burgers larger as far as circumference is concerned but thinner as far as thickness is concerned. Every time I get them formed and cook them they shrink up and don't even fill the bun. Does anyone use a binder like an egg or bread crumbs to keep the patty together with a thinner approach? Any and all guidance welcome.