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

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Mortons Steak House Million Dollar Burgers On the egg(Clarifled Butter)

codycody Posts: 20
edited 7:41AM in Beef
• 4 lb coarse grind sirlion 80/20• 3 Tbs Clarified Butter
• 4 Large Eggs• 6 1/2 inch thick slices tomato
• &#190 Cup Tomato Juice• 6 1/2 inch thick slices spanish onion
• 1 Tbs Kosher Salt• 6 Large leaves iceberg lettuce
• 1 tsp Fresh Ground Black Pepper
• 6 Large Kaiser humburger buns

InstructionsIn a mixing bowl combine sirloin, eggs, tomato juice, Kosher salt and pepper, use your hands or a wooden spoon but make sure its thoroughly mixed, make six patties, then make a crosshatch mark on the top of each burger about 1/8 thick (This lets the juices percolate and it looks cool)Brush clarified butter on the kaiser rolls Fill the fire box so that the heat will be about 6 inches from the meat Get the egg up to about 600 meaning that the coals should be red on top with no smoke coming out then close the vent enough to stop the flames from hitting the meat About &#188 inch and place your patties on the grill
you will still have the High heat to cook but not burn I leave to daisy wheel off if I'm not smoking meat.Cook for 3-3/5 Minutes for rare 4 for medium rare and 4 &#189 to 5 on each side for mediumToast the buns on each side for around 30 seconds so that they are lightly browned be careful that the buns don't get burned.NotesCLARIFIED BUTTERMakes one cup15 tablespoons unsalted butter
9 tablespoons unsalted margarine in a small saucepan over medium heat combine butter and margarine cook for around 5 minutes or until completely melted and simmering gentlyRemove from heat and let stand at room temp for around ten minutes or until the solids settle to the bottom of the pan, skim the foam off the top and discard.Carefully pour or ladle the clear liquid butter into a storage container discard the solids.You can refrigerate the clarified butter for up to 1 week Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.