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It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Tony A. Hall


Tony A. Hall
Last Active
  • Grilled Sirloin Burgers

    Ingredients1 Lb Ground Sirloin, 85-15 and NO LEANER or these burgers will be dry... you need SOME fat to cook2 Medium Green Onions, Diced         2 Garlic Cloves, peeled and diced     2 Tbs Steak Sauce, A1 preferred, but you choose1 pkg. Mozzarella cheese, grated. You can do Colby, parmesan, jack etc.InstructionsPreparation Directions
    1. Combine ingredients in mixing bowl and mix well
    2. Form into 3 ‘thick’ patties on Wax Paper
    3. Optional step: Place patties in refrigerator for two hours. (holds burgers together better on the grill when they are just starting)
    4. Cook per directions below and sprinkle Mozzarella cheese over the top just before removing meat
    Cooking Directions
    1. The Big Green Egg temperature should be ran up to 650 degrees or higher
    2. Place burgers on grill
    3. Sear on both sides (about one minute each and you do not have to close the lid for this step)
    4. Flip burgers one more time and close lid of BGE
    5. Regulate the temperature around 400 degrees
    6. Cook on each side for 2 minutes for medium rare (does take some practice and depends on the thickness of your meat but 1/3 pound burgers will be pretty thick and will work well at these times.
    7. Remove from heat and serve with condiments on the side (that MUST include Jalapenos)NotesNumber of Servings: Time to Prepare: