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"Quadro" burger

gdenbygdenby Posts: 5,940
edited 8:49AM in EggHead Forum
(Hoping that the photobicket code works for me)

Did some burgers last night:
With a little help from the Egg, I got to defy the cold.
The temperature had dropped to zero by the time I got home from work. I had pre-filled the Egg w. lump the day before, when it was a summery 13. Hit the lump with my MAPP torch for a little over a minute. Just had time to pattie up the burger. Found I was at 440 in 12 minutes.

I called the burgers "Quadro" burgers, because they were a mix of ground pork, beef, lamb and bison. I mixed them so that the different meats were not really much mixed together, and then formed with a burger press. So each bite was often a different flavor. Topped some with some artisanal cheeses from Carr Valley dairy.
My wife topped hers with a teriyaki-shitaki spread, and I did a honey-mustard. So, they were very flavorful, and a great way to stave off the ferocious cold.


  • quadro meat looks real tasty ;) but that snow pile looks frightening :ohmy:
  • FockerFocker Posts: 8,278
    Nicely done gdenby :)

    Burgers look tasty
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • BeliBeli Posts: 10,751
    I say to cook in that weather you must have guts......the quadros look great...bison??? where are you??? can you normally get it over there???
  • PWisePWise Posts: 1,173
    that's a lot of snow! brrrrr :blink:
  • gdenbygdenby Posts: 5,940
    Actually, I had shoveled around the Eggs the day before, so getting to it wasn't too bad. Getting across the yard to the garage where I had left my raised grill was the fun part. :laugh:

    The burgers cooked quickly, which was a good thing, because the temperature had dropped to -5 by the time they were done. In just the time it took to eat the burgers, the Egg's ceramic had dropped to 90 degrees, and so it was safe to put the plastic cover over it.
  • gdenbygdenby Posts: 5,940
    I was throwing "egg" at the face of winter. :)

    I live in Northern Indiana, and was surprised to find a small herd of bison just 20 miles away. The farm has become quite popular, and its harder to get all the cuts whenever I might like. Previously I had order from Buffalo Gal in Minnesota.
  • gdenbygdenby Posts: 5,940
    Just had to fire up the Egg for the worst cold so far this winter.
  • gdenbygdenby Posts: 5,940
    Snow wasn't so bad, but the cold and descending darkness was a bit daunting. I'd been careful to cover the Egg after the last use, so I didn't have to stick my MAPP torch into it to unfreeze the gasket like the time before.
  • Big'unBig'un Posts: 5,909
    Hi Chris,
    Interesting idea! Of the four, which bite was the best?
  • B) what eg trooper you are! used Buffalo Gal b4, now can get ground buffalo at Albertson's and other cuts in Albuquerque, but to have a fresh supply near you, and knowing they are handled, must be great :lol: n v u!4 that--but not enough to put up with your winters anymore :silly:
  • gdenbygdenby Posts: 5,940
    Bites that were half pork, half lamb.
  • gdenbygdenby Posts: 5,940
    I have to admit, the winters are getting tedious.

    I've been lucky finding good meats around here. There's an organic cattle farm, whose beef is un-believable. I've found some nice Amish pork, and a farm that is offering "natural" pork, altho' they have recently raised their prices thru the roof. I also get my lamb from the Amish butcher, and have yet to try some from one the "organic" flocks around here. I'm told that lamb is used in the swankiest restaurants in the area.
  • Little StevenLittle Steven Posts: 28,817

    I have seen it in quite a few whole foods(not the chain) stores.



    Caledon, ON


  • I am here in the western part of NM, and across the state line in Springerville, AZ, you could get some fresh buffalo meat. Have not gone there lately, might go there this weekend to check if the store carries buffalo.

    Zuni, NM
  • Big'unBig'un Posts: 5,909
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