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Hamburgers on the egg...

edited 11:09PM in EggHead Forum
Hey!
Hope everyone's having a great week!
I have decided to make hamburgers for a group of 10 friends tommorow night, and wanted to see if any of you have an awesome hamburger recipe. Also curious about patty thickness, grill temp & cook time.

Thanks in advance for all your help! I appreciate it very much!
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Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    My onion burger has been banned. :( Use ground chuck 85/15. Mix some onions, worchestershire, a very sweet bbq sauce. Fried bacon, crumbled up. All to taste. Mix well and form patties. Make a dent in the burgers, the will swell shut not up. Resist pressing down, you are getting rid of the juices and flavor. 400 direct.
    After forming patties, put on a plate of EVOO and add a rub to the top of the burgers.
    vdburger4.jpg
    vdburger5.jpg


    onburger1.jpg

    Cheese as you please, toasted buns a must.

    Mike
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  • Thanks Mike. The pics look great!

    About how much or what ratio of BBQ sauce to Worcestershire?
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    How many lbs? Couple tbls of each per lb. You will be able to smell how good they will be. Then when cooking, OMG.

    Mike
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  • I am guessing 4 lbs. Just under 1/2 lb burgers.

    Your burger sounds great...can't wait to try them!
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  • tqracer53tqracer53 Posts: 24
    i know im new at this but the bge makes the best burgers. almost needs nothing to be mouth watering. have fun.
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  • make sure you add a few wood chips to the fire. ALthough they don't cook long, you still get a nice smokey taste to the burgers.
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  • BacchusBacchus Posts: 6,019
    332x7v9.jpg
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    I knew it, I knew it. You're the "Burger King"! Do we have to beg for recipes? Tips? Mustard? :)

    Mike
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  • BacchusBacchus Posts: 6,019
    No, I was given the name "Chili King" at an Eggfest. You my friend are the BK, or is it the Rib King? Mustard King?
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  • BashBash Posts: 1,011
    I've done these a few times:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=609439&catid=1

    Special occasions, as usually I just make em plain with salt and pepper, but these are really good, if you are looking for something special.

    I use less onion and mushroom than Gator (to keep them from falling apart), but the ingredients and spices really did taste good. Allow time for the sauteed stuff to cool before mixing in with the beef.

    Whatever you go with, I'm sure your friends will enjoy.

    Richard
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  • dhuffjrdhuffjr Posts: 3,182
    Okay burger on the top right.....I'm seeing a face.....crazzy looking teeth though!

    Messin with ya bud!
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  • mr toadmr toad Posts: 666
    using "red oak" wood makes any hamburger recipe a success


    mr toad
    In dog Beers - I have had only one !
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Missin talking to you. Hope to see Angela and you on the egg trail soon.

    Mike
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  • A key ingredient is smoke.

    Add a handful of chips or a hunk of smoking wood just before you put the patties on. It'll give it the real BBQ flavour.
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  • Jai-BoJai-Bo Posts: 334
    3-4 lbs of burger
    2 packs of lipton onion soup mix
    3 eggs
    1 jar "real" bacon bits
    1 can of rotel tomatoes
    then I dump some garlic, slap ya mamma, and crushed pepper (to taste)....

    I don't eat tomatoes that's why I do the rotel....you can substitute 6-8 oz of teriyaki fer sweet burgers

    I make 1/2-2/3 lb burgers....Good stuff
    Hunting-Fishing-Cookin' on my EGG! Nothing else compares!
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  • Man, you must have gotten a million suggestions! I did some last night. I always, always, always grind my own meat, usually chuck roast. (It freaks my **** out when I see on the label: " . . . from USA, Paraguay, Australia, Abu Dabi, Antarctica, and/or Atlantis" on the label!)

    That's my suggestion, coarse grind, and of course, NEVER EVER, NOT EVER, DON'T EVEN THINK ABOUT IT, NO NOT TODAY, DON'T EVER COMPRESS THE HAMBURGER MEAT WHEN YOU'RE FORMING THE PATTY, only form the patty with enough pressure so that it just holds together. As far as seasoning, that's a personal matter so I won't weigh in. (I use BBQ 3000 from Penzey's.)
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  • why do you comment as a visitor all the time? Why don't you just make a profile like everyone else?
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  • So many great ideas. I made the burgers Mike posted since he responded first, but I am interested in trying them all!

    Not only were the burgers fantastic, I used the recipe for the clarified butter recipe (http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=886) to grill my buns....incredible!

    Thanks again everyone!
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