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Whats the best burger recipe? Need one for tomorrow!
Hey Everyone,
I would appreciate your best burger recipe in detail on the big green egg! I am cooking burgers for a few friends tomorrow and would love to blow them away!!!.
Include pictures if you have and thanks for sharing!
Comments
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Somebody posted a really nice looking video yesterday. Search Breville burgers
Steve
Caledon, ON
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Dunno. Never used an actual recipe for a burger. But here are some ideas...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I'm making it from scratch, bought some organic ground beef
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Try griffin's one with fish sauce- thought it was really good. Will try to find the link...Greensboro, NC
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Mine is:
Trim as much fat as you can off a brisket. Grind course with bacon after par-freezing. Guesstimate 80/20.
Sounds like that won't work for you since you have the pre-ground. In that case you can do a juicy lucy - stuff the patties with cheese and whatever else floats your boat. Seal it well and try to use cheeses that don't melt into liquid quick, don't overcook.
______________________________________________I love lamp.. -
Buzilo said:I'm making it from scratch, bought some organic ground beef
organic is fine but what is the fat content? That IMHO is one of the most important aspects to a tasty burger. Personally I always go for 80/20 ground chuck. -
Well that blows my suggestion out of the water.Buzilo said:I'm making it from scratch, bought some organic ground beef
I was gonna say, go buy some short ribs and grind the beef yourself.
Very tasty!!!
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
If you've got a stuffed burger press life is really easy. Even if you don't, they're easy to make from scratch, especially if you've got 80/20. Too lean and it won't work.
I wow outsiders with blue cheese crumbles and bacon crumbles stuffed inside my burgers. You can either go indirect at 300 or so for super juicy or very hot to get the searing done (better crust outside, but not as juicy in my opinion)...
Manning our FOB in occupied Northern Virginia... -
If you make Jucy Lucys, just remember the melted cheese can squirt out when you take a bite. It can be VERY hot. I know this for a fact.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
IMHO I don't do organic for burgers, it seems like they never taste meaty enough, I would mix in some ground bacon or put some hearty cheese in those, also as @RHP stated, make sure there's enough fat, nothing worse than a dry burger. I have a buddy who buys 1/2 a cow every 6 or so months and when I am able to get in on that buy, the cow has been slaughtered within the last day or two and the beef tastes out of this world. There's nothing like the taste of a recently killed animal whose blood isn't cold yet 8-X
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Take a look at this post:Judy in San Diego
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Whichever flavors you go with, grill 'em in the dark. Your friends will love the effects of the fire. Here's a pic from tonight. It's blurry but you'll see what I'm talking about. I have a hard time with the night pics, but the feeling of cooking by fire at night is exciting.
Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
My best is ground up brisket. But if using reg beef add chopped onions S&P and grated chedder to the mix. And use onion rolls over buns.
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). -
Like has been said before, ground brisket is fantastic. Hopefully the package you have is 80/20, if not you'll need to add extra fat, if you can't grind it, mince some bacon as small as you can to mix. I typically use salt, pepper, garlic powder, and worcestshire sauce in my burgers.
LBGE
Pikesville, MD
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Be sure to patty the burgers carefully. I lay the beef on butcher paper evenly and use a cup to cut the burgers. Reverse sear. I smoke around 215-225..sear on ci around 550.Green egg, dead animal and alcohol. The "Boro".. TN
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Tonights cook was a success! Thanks you to all who commented and helped out!I made fully loaded burgers with cheese in between the patties. I used 2 table spoons of Mayo when I mixed in the organic lean ground beef. This is by far the best burgers I have ever had! The BGE is brilliant!
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Thank you, I did not believe how good they were. BGE 4 LIFE!
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=D> Nice....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).
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Good job, hope your friends mad you enjoyed.
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Indeed!
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