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What Do You Put In Your Burger?
Comments
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Nothing in the burger, season the outside with salt, pepper and a lil woorsey sauce.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I should say that we've tried adding salt, pepper and other rubs in the meat, worsey sauce and other things and in the end, we always just come back to s&p. Keep it simple and let the meat shine.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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None of your business._______________________________________________XLBGE
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MrCookingNurse said:None of your business.
)_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Nothing in the burgers usually just lawrys seasoned salt and pepper or cowlick rub or raising the steaks, depends how I feel._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I am similar to Griffin... tried them a thousand ways and now stick with kosher salt, fresh ground black pepper and some garlic powder. Somehow those 3 simple ingredients seem to make a burger SHINE! Don't tell anyone my secret...Long Island, NY
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When I grind my own meat, I just use S&P on the outside.
If I use store-bought beef, I add Worcestershire sauce to the meat to aid with moisture since I cook it to a higher temperature. I will add rub or just S&P to this as well. -
I put eggs always. The biggest hit is always my brown sugar and onion burgers. Couple pounds of meat, handful brown sugar, small to medium sweet onion diced pretty fine, couple cloves of garlic minced, salt and I usually use cow lick instead of pepper. I don't use alot of hickory but it goes good with these.
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Never have put eggs in mine. Wife and I went on big streak of burger mixed up with blue cheese and Franks Red Hot. It actually tasted pretty spectacular. I would mix in caramelized onions on occasion which added another nice layer of flavor. Lately though It's just been s+p.Madison, CTLBGE June 2013.
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I'll use a couple pounds of meat, some rub, vidalia onion, tear up a couple slices of bread into small pieces and mix in, then one egg as a binder.
Then a little tartar sauce or chipotle mayo and a slice of cheese and you're good to go.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Griffin said:I should say that we've tried adding salt, pepper and other rubs in the meat, worsey sauce and other things and in the end, we always just come back to s&p. Keep it simple and let the meat shine.
+1 Unless I am doing stuffed. I stuff with whatever last time I did 4 different types. I did cheddar and pre cooked bacon, just american cheese only, blue cheese only and blue cheese with mushrooms. I did 18 in all. The people loved them.XLBGE, LBGE
Fernandina Beach, FL
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if your going to use an egg, sunny side or over easy on top of the burget
) in the burger i think your headinig in the direction of meatloaf
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I try to keep it simple. A little worshista-shista-shista-shire mixed in and Montreal Steak seasoning or just s&p & garlic powder on the outside.Flint, Michigan
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Raising the Steaks, Cowlick or Dizzy Dust. We like Tony's Extra Spice, too.
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1 tsp mushroom powder and 1 tsp fish sauce per pound; salt on the outside. Umami, baby!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I really like blue cheese crumbles mixed into the meat. I have also done as Eddie Murphy called them "Momma Burgers" with bell peppers and onion mixed in.Large BGE Decatur, AL
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Nothing for me either but, I sounds like the one person's opinion that really matters has already opined.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Some Kikkoman, Worcestershire, and some Montreal Steak seasoning. Then into the freezer for about 30 to 40 min before going on the egg. The Kikkoman is the secret that that nobody can guess.
I've also added fish sauce...Umami burgers are hard to beat as well.
OKC area XL - Medium Eggs -
I usually keep it simple. If you do use eggs, the whites tend to make the burger "firmer", while the yolks will improve flavor and richness. I'd vote for skipping the whites if you throw eggs in.
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Kikkoman is a brand. They make soy sauce, teriaki sauce... Etc. Which one do you use?Logger said:Some Kikkoman, Worcestershire, and some Montreal Steak seasoning. Then into the freezer for about 30 to 40 min before going on the egg. The Kikkoman is the secret that that nobody can guess.
I've also added fish sauce...Umami burgers are hard to beat as well.
Flint, Michigan -
I've tried adding different things but I always go back to adding nothing.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Usually just s&p. When going for different, maybe a little Dale's or sometimes a packet of Hidden Valley ranch mix.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Freshly ground brisket and pork belly (or bacon), mix in some fish sauce, freshly ground black pepper and chopped onions. Cook MR. Best burger you'll ever eat.
______________________________________________I love lamp.. -
nolaegghead said:Freshly ground brisket and pork belly (or bacon), mix in some fish sauce, freshly ground black pepper and chopped onions. Cook MR. Best burger you'll ever eat._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
i like cheese and hatch green chilessorry cell phone pic
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I add Fiesta Spice's Hamburger Deluxe... basically pre-mixed S&P with a few extra spices. Tasty!
XL BGE; Schertz TX by way of Stow OH. #egghead4life
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Aviator said:MrCookingNurse said:None of your business.
Yeast infections can make a person very irritable. )
Perhaps he ran out of the strawberry flavored personal lubricant I sent in his "elf exchange" package?
Flint, Michigan
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