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What Do You Put In Your Burger?

Fred19FlintstoneFred19Flintstone Posts: 5,248
edited August 2013 in EggHead Forum
Wilma and me were talking about tonight's supper. She will be at work and we have some ground chuck thawing in the fridge, I said I'll make burgers. She was a little troubled because we don't have any eggs. I've never put anything but seasonings in my burger meat, but Wilma insists eggs are needed. How about you? Do you put anything in your burger meat?

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Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

We invented the U.A.W. and carjacking!

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Comments

  • GriffinGriffin Posts: 6,776
    Nothing in the burger, season the outside with salt, pepper and a lil woorsey sauce.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • GriffinGriffin Posts: 6,776
    I should say that we've tried adding salt, pepper and other rubs in the meat, worsey sauce and other things and in the end, we always just come back to s&p. Keep it simple and let the meat shine.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • None of your business.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • JRWhiteeJRWhitee Posts: 2,588
    None of your business.

    =))
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • JRWhiteeJRWhitee Posts: 2,588
    Nothing in the burgers usually just lawrys seasoned salt and pepper or cowlick rub or raising the steaks, depends how I feel.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • radamoradamo Posts: 349
    I am similar to Griffin... tried them a thousand ways and now stick with kosher salt, fresh ground black pepper and some garlic powder.  Somehow those 3 simple ingredients seem to make a burger SHINE!  Don't tell anyone my secret...
    Long Island, NY
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  • EggcelsiorEggcelsior Posts: 11,048
    When I grind my own meat, I just use S&P on the outside.

    If I use store-bought beef, I add Worcestershire sauce to the meat to aid with moisture since I cook it to a higher temperature. I will add rub or just S&P to this as well.
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  • LitLit Posts: 3,555
    I put eggs always. The biggest hit is always my brown sugar and onion burgers. Couple pounds of meat, handful brown sugar, small to medium sweet onion diced pretty fine, couple cloves of garlic minced, salt and I usually use cow lick instead of pepper. I don't use alot of hickory but it goes good with these.
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  • Never have put eggs in mine. Wife and I went on big streak of burger mixed up with blue cheese and Franks Red Hot. It actually tasted pretty spectacular. I would mix in caramelized onions on occasion which added another nice layer of flavor. Lately though It's just been s+p. 
    Madison, CT
    LBGE June 2013. 

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  • YEMTreyYEMTrey Posts: 2,219
    I'll use a couple pounds of meat, some rub, vidalia onion, tear up a couple slices of bread into small pieces and mix in, then one egg as a binder.

    Then a little tartar sauce or chipotle mayo and a slice of cheese and you're good to go.
    XL BGE and Mini Max in Cincinnati, Ohio
    "REMEMBER DUANE ALLMAN"
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  • six_eggsix_egg Posts: 603
    Griffin said:
    I should say that we've tried adding salt, pepper and other rubs in the meat, worsey sauce and other things and in the end, we always just come back to s&p. Keep it simple and let the meat shine.

    +1  Unless I am doing stuffed. I stuff with whatever last time I did 4 different types. I did cheddar and pre cooked bacon, just american cheese only, blue cheese only and blue cheese with mushrooms. I did 18 in all. The people loved them.

    XLBGE, LBGE growing accessories.

    Want: Ceramicgrillworks 2 tier large, Dutch oven, Cyber Q Wifi

    Grenada, MS

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  • I try to keep it simple. A little worshista-shista-shista-shire mixed in and Montreal Steak seasoning or just s&p & garlic powder on the outside.

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    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • CTSmokerCTSmoker Posts: 17
    Raising the Steaks, Cowlick or Dizzy Dust.  We like Tony's Extra Spice, too.
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  • BotchBotch Posts: 3,065
    1 tsp mushroom powder and 1 tsp fish sauce per pound; salt on the outside.  Umami, baby!  
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    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • GreenhawKGreenhawK Posts: 398
    I really like blue cheese crumbles mixed into the meat.  I have also done as Eddie Murphy called them "Momma Burgers" with bell peppers and onion mixed in.  
    Large BGE Decatur, AL
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  • Nothing for me either but, I sounds like the one person's opinion that really matters has already opined.  ;)
    ---------------------------------------------------------------------------------
    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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  • LoggerLogger Posts: 234
    Some Kikkoman, Worcestershire, and some Montreal Steak seasoning.  Then into the freezer for about 30 to 40 min before going on the egg.  The Kikkoman is the secret that that nobody can guess. 
    I've also added fish sauce...Umami burgers are hard to beat as well.
    OKC area  XL - Medium
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  • I usually keep it simple. If you do use eggs, the whites tend to make the burger "firmer", while the yolks will improve flavor and richness. I'd vote for skipping the whites if you throw eggs in.
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  • Logger said:

    Some Kikkoman, Worcestershire, and some Montreal Steak seasoning.  Then into the freezer for about 30 to 40 min before going on the egg.  The Kikkoman is the secret that that nobody can guess. 
    I've also added fish sauce...Umami burgers are hard to beat as well.

    Kikkoman is a brand. They make soy sauce, teriaki sauce... Etc. Which one do you use?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • shtgunal3shtgunal3 Posts: 2,902
    I've tried adding different things but I always go back to adding nothing.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • MickeyMickey Posts: 16,179
    edited August 2013
    Ground Brisket and chopped red onion + S&P Photobucket Pictures, Images and Photos Then add more red onions on top. Plus an onion roll. Photobucket Pictures, Images and Photos
    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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  • Usually just s&p.  When going for different, maybe a little Dale's or sometimes a packet of Hidden Valley ranch mix.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • nolaeggheadnolaegghead Posts: 13,819
    Freshly ground brisket and pork belly (or bacon), mix in some fish sauce, freshly ground black pepper and chopped onions.  Cook MR.  Best burger you'll ever eat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • JRWhiteeJRWhitee Posts: 2,588
    Freshly ground brisket and pork belly (or bacon), mix in some fish sauce, freshly ground black pepper and chopped onions.  Cook MR.  Best burger you'll ever eat.
    Nola what is the mix ratio brisket to belly?
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • yogi84yogi84 Posts: 142
    i like cheese and hatch green chiles

    image sorry cell phone pic
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  • GQuizGQuiz Posts: 680
    I add Fiesta Spice's Hamburger Deluxe... basically pre-mixed S&P with a few extra spices. Tasty!

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • Little StevenLittle Steven Posts: 27,276
    Anchovies and dehydrated onion

    Steve 

    Caledon, ON

     

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  • Aviator said:



    None of your business.


    Yeast infections can make a person very irritable.  :))

    Perhaps he ran out of the strawberry flavored personal lubricant I sent in his "elf exchange" package?

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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