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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

My contribution to burger week

Options
Austin Egghead
Austin Egghead Posts: 3,966
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.
Large, small and mini now Egging in Rowlett Tx
· Share on FacebookShare on Twitter

Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Options
    Woah Nelly! :-O Nice!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • Austin Egghead
    Austin Egghead Posts: 3,966
    Options
    Thanks NPHuskerFL...Our tummies were very happy.  Doing his favorite tonight, chicken thighs tasted taters and squash.
    Large, small and mini now Egging in Rowlett Tx
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Options
    Sounds excellent! @Austin Egghead‌
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 18,731
    Options
    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.
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 25,888
    Options
    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
    Re-gasketing America one yard at a time.
    · Share on FacebookShare on Twitter
  • Austin Egghead
    Austin Egghead Posts: 3,966
    Options
    @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.
    Large, small and mini now Egging in Rowlett Tx
    · Share on FacebookShare on Twitter

Categories