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Burger seasoning
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Comments
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GaTraveller,
Where do you find that Uncle Chris stuff?
Beautiful and lovely Villa Rica, Georgia -
The burgers are always more flavorful if you mix it in the meat rather than just on the outside. SPOG or Montreal Steak.
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onedbguru said:The burgers are always more flavorful if you mix it in the meat rather than just on the outside. SPOG or Montreal Steak.
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Raising the Steaks when I have it. SPG when I don'tColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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I usually make mine with Meat Church Holy Cow or Bad Byrons Butt Rub. Form the patties 24 hours in advance if I can, at least morning of. Gives the rub time to "get" into the meat and enhance the flavor.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Can't go wrong with good ole lawyrs“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Equal parts:
Lawry's Seasoned Salt
Ground pepper
Onion powder
Garlic powder
McCormick's Mesquite seasoningLBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
tried a bunch and just love the S&P stick with that now.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
smokeyj said:I do like the seasoning mixture for the margaritaville burger clone recipe. I think the celery salt adds a good taste.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I use my own TOPGUN All Purpose seasoning.
8 parts ground black pepper
3 parts kosher salt
3 parts seasoned salt
2 parts granulated garlic
one part onion powder
1 part paprika
Mixed into ground chuck with a bit of "W" sauce and as a final seasoning on the outside.
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
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That Fiesta stuff is money. I use their brisket rub sometimes. I call it my San Antonio brisket. Instant sellout when I do.
I have have a great burger recipe that always goes over here, and it's cheap and easy. 70/30 ground beef, splash worchestshiresheer shauce generously, and two packets of French onion soup mix per 3 pounds of beef. The beef comes in a three pound chub, see what I did there? lotsa smoke and sear.... delicious!
Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Before making patties, sprinkle with garlic salt and Montreal Steak seasoning. Form the patties and apply a light coat of kosher salt on both sides. Cook direct at about 350 with lid closed, flipping occasionally until internal temp is above 160.Dave - Austin, TX
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Hub said:GaTraveller,
Where do you find that Uncle Chris stuff?
I have a buddy in San Antonio that sends it to me.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
GATraveller said:Hub said:GaTraveller,
Where do you find that Uncle Chris stuff?
I have a buddy in San Antonio that sends it to me. -
im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though
http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger
fukahwee maineyou can lead a fish to water but you can not make him drink it -
For the cheap frozen Costco ones I just do Montreal Steak seasoning. For actual hand made burgers I mix it up, but sometimes still do just the same.Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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fishlessman said:im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though
http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger
Thanks for mentioning this. I don't usually put much stock in recipes from a company promoting their products, but for some reason this combination sounded like it might be good. -
Burgers prepped w/ Dizzy Raise The Steaks as we speak. Egg smoking. Titos rolling. Quick run to DQ for desert??New Albany, Ohio
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Theophan said:fishlessman said:im just salt only mixed in and on the burger. the hotdog thread got me thinking of heinz inside-out burgers though
http://www.heinzketchup.com/Recipes/Heinz Inside-Out Burger
Thanks for mentioning this. I don't usually put much stock in recipes from a company promoting their products, but for some reason this combination sounded like it might be good.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
GrillSgt said:westernbbq said:Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice
From the mortons cookbook
Incredible results
All i can say is that it works extremely well for tenderness, texture and theres no overly tomato-ey flavor on the burgers.... -
I depart from the egg for burgers only because my gasser is an infra red charbroiler. I coat the patties in Canola oil and season with Webers steak rub(mostly SPGP from what I can tell). One inch thick patties are 4 minutes/side on high and they are med.
I could do the same on the egg raised and direct at 400 probably, but I can sometimes be lazy.
Large BGE x2 Now we're cookin' in Dothan Al. -
Penzey's Chicago Steak Seasoning. Hands down the best. Since you live in Cincy you can get it at their Oakley store.
Medium BGE in Cincinnati OH.
"
"I don't know what effect these men will have upon the enemy, but, by God, they frighten me. " Duke of Wellington, Battle of Waterloo. -
Dale's Sauce and garlic powder just before going on the grill OR
sometimes, I'll mix in some Sweet Baby Ray's BBQ sauce with the meat before I make the patties. Might sound strange but they always end up tasty. Those are really my only two burger variations outside of salt and pepper. If you've got a really good source for the meat, it's hard to do anymore than that. -
Hub said:I really like Dizzy Pig Cowlick rub. It's a peppery blend that makes burgers taste unbelievably good.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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evie1370 said:Penzey's Chicago Steak Seasoning. Hands down the best. Since you live in Cincy you can get it at their Oakley store.
I honestly didn't know this place existed! May have to make the trip out to Oakley this weekend. I usually get all of my spices from Colonel De's in Jungle Jims
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