Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

My contribution to burger week

Austin  EggheadAustin Egghead Posts: 3,342
edited June 2014 in EggHead Forum
Work was a bear last week, lots of miles and no egg time.  Yesterday I finally was able to satiate my hamburger craving.  And was it good, messy and drippy.
I only took on picture, could not wait to dig in. :-0
image
The taters were cooked under the meat to absorb the good drips.
Eggin in SW "Keep it Weird" TX
·

Comments

  • NPHuskerFLNPHuskerFL Posts: 10,843
    Woah Nelly! :-O Nice!
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
    ·
  • Austin  EggheadAustin Egghead Posts: 3,342
    Thanks NPHuskerFL...Our tummies were very happy.  Doing his favorite tonight, chicken thighs tasted taters and squash.
    Eggin in SW "Keep it Weird" TX
    ·
  • NPHuskerFLNPHuskerFL Posts: 10,843
    Sounds excellent! @"Austin Egghead"‌
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
    ·
  • calikingcaliking Posts: 6,943
    Burger looks good and so does that habanero ketchup in the back!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • RRPRRP Posts: 15,558
    I guess my entry will be of a different type. I buy the big tubes of 80/20 ground chuck from SAMS which typically weigh about 10 pounds. I then stick it in the freezer for a couple hours to get hard and then cut off my "pre-formed" burgers about 1" thick. Then I lay them on a cookie sheet and freeze them over night. Next day I package them to our preference in Food Saver bags. Been doing burgers this way for several years now!
    image
    Ron
    Dunlap, IL
    ·
  • Austin  EggheadAustin Egghead Posts: 3,342
    @Caliking The Melissa Hab ketchup is really good.  It has a kick, but doesn't knock you over.
    @RRP we had a lot of Brisket's should-have-been-roasts ground into hamburger but alas there is no more. We are fortunate to have found a good source for lean grass fed beef until the next calf..  
    Sister Women just had a litter of 8 piglets....there maybe be grass fed bacon in our future.
    Eggin in SW "Keep it Weird" TX
    ·
Sign In or Register to comment.