Cooking Burgers on the Egg

F308gt4

In theory, should be simple, but these are my toughest cooks.

1) I am using the 2.5" fire ring, with coals about 1/2 way to the top of the ring so that I can get a nice sear.

The difficulty is trying to flip a burger that deep in the egg. I suppose I could put in the regular fire ring, and add more coal, but I like using the smaller ring and it works well with my setup for other cooks. Any suggestions on flipping burgers that deep into the egg? I've though about trying to bend a spatula at about a 90 degree angle, maybe that would help?

2) My burgers seem to break up very easily. The recipe my wife uses is an old Rachel Ray recipe, and the burgers taste really good, but they are crumbly. Any other suggestions for good burger recipes?

3) Not really related to burgers per se, but it takes my egg a long time to get up to temp and ready, if I am reusing coals. I stir up the coals, try to make sure the holes are free, use the wiggle rod, etc. It's just a slow process, and a little frustrating when all you want to do is a quick burger cook.

If I remove all of the old lump, and load up with new lump, I can get to a high temp pretty quickly (within 20-30 min). Hate to have to do this, since it seems wasteful of the lump. So, I'm not really sure what the solution is. I light up using generic firestarter sticks that I have cut up into about 1" long piece, and generally use about 3 of them (at the 6, 10, and 2 position) to start the fire. Maybe I need to be using more firestarters?

FWIW, I usually use Royal Oak Lump, or the the generic Mesquite Lump you can find at the local Albertsons.

Thanks for the help!

SmokinGuitarPlayer

I have a couple of videos making burgers ion the egg...to me, the simpler the better... vids are on my website . email if you want me to send you a link .

You should not have to mess with your charcoal that much to get the egg going . Make sure those 6 holes are open in the firebox ..that seems to be the most important ... regardless , we have timed many egg-lightings and average time is 20 minutes to cooking.

** Flipping burgers. There are spatulas / tongs combined made especially for that "operation" again, if you want info, e-me off list.

Bacchus

Maybe a short handled spatula so you can get down in there better. As far as falling apart, just be patient before you flip the first time. That may help.
Good Luck!

SmokinGuitarPlayer

Here's that tool

Bacchus

Un friggin believable.

Mickey

Easy, now a reason to get the MINI. Fast heat for a few burgers :laugh:

F308gt4

SmokinGuitarPlayer wrote:

Here's that tool

That's a neat tool, but I don't think it will solve the problem. The handle looks long enough that you can not get it into the egg so that the spatual part is flat. That's why I was thinking a spatula that is bent 90 degrees might be the way to do it.

Thanks for the video's.

SmokinGuitarPlayer

One of my guys that does demo cooks for us, uses that thing and grabs the burgers and tosses them into the rolls as part of the "show"

SmokinGuitarPlayer

now THAT'S the spirit!

Boilermaker Ben

issue 1: You could cook over a hotter fire, with a raised grid. Or, use a shorter handled spatula, and wear a heavy duty glove, like a welding glove, to protect your hand from the heat.

2:I don't use a recipe, I use meat and salt. Sometimes I mix seasonings into the meat, but you don't need to make meatloaf with bread crumbs and veggies and and egg and such. Just meat and seasoning. I buy meat that's in the area of 80/20 lean-to-fat for burgers. Shape it into a loose ball, and then toss or "slap" it from the palm of one hand to the other (like a baseball player does, slapping the ball into their mitt, but gently), to compress it slighly, then squash the ball into a patty shape, and put a thumbprint in the center, to keep it from shrinking up too much. If you're using really lean meat, it might not hold together as well.

3: that's pretty odd, I always get my egg up to temp MUCH faster when I'm working with pre-burned lump from a previous cook. It always takes longer with new lump. When you use old lump, you give it a stir to knock the ash down through the grate, that's step one. Do you then use a "wiggle rod" to make sure the air holes are clear? That could be the problem. I sometimes use those fire starters, and I usually use two. Lots of people use three...I don't think you should need more. The problem is probably air flow, you can make a wiggle stick out of a wire coat hanger...go in through the bottom vent and give the lump a poke from below to clear the vent holes.

F308gt4

Bacchus wrote:

Un friggin believable.

What's Un friggin believable???

Bacchus

Using the BGE forum as advertising space is clearly against the rules, but targeting individual members questions with solutions to their issues with goods for sale is way beyond. No agenda with that huh?

Woody69

I guess I didn't see it like you did. I didn't think of his post as advertising. Looked to me like he was just trying to help.

SmokinGuitarPlayer

Hey ...I was very careful NOT TO EVEN MENTION MY STORE ...I just put a picture of the gadget .... man ... we're trying to have fun and help each other here ... are you having a bad egg day or something?

Little Steven

F308gt4,

You may need a binder in the burgers or you may not have them compressed enough. Ben explains it above. I use dehydrated onion flakes in mine.

You can pick up a few firebricks to stand on the firering to raise the grid.

Steve

Boilermaker Ben

mmmm, onion flakes. I toss them in there while my wife isn't looking (onion hater), a couple teaspoons of fish sauce is awesome, too, for a little extra savory punch. Have you tried the toasted onion flakes from Penzeys?

I've found that binders tend to make the burgers...spongey.

Bacchus

oh yeah, thats it man. Do you not sell those in your store? If you are helping, offer to send the guy one at your cost....
You didnt mention your store? Um, i think there is a friggin banner in your sig line. Hello?

You would never see Tom of Ceramic Grill Store stooping to that level, even though the opportunity is certainly there.

SmokinGuitarPlayer

You must be having a bad day. Whether I sell it or not, I did not mention it ..just put the picture ..anyone could have done it .and then... I get "bad vibes" from somebody..... This forum is as much mine as it is yours you should remember that and frankly ... mean-ness is really not appreciated at least by me....I'm surprised the moderator lets all the bad/mean comments on here.

I'm done talking about this ...this forum is a space to discuss cooking on the Big Green Egg .. not your personal messages... you have my email address and surely can find my phone number ... I'm off to have some fun eggin at Waldorf. Perhaps you will be there and we can talk.

FB/SGO

Bacchus

Your arguments against me are subjective. Whereas you are clearly in violation of Forum rules.
I'm guessing your target customer list looks similar to the Forum member list.

Woody69

The banner I saw was for an eggfest. Those are all over this site. I guess you just don't like the SGP for some reason or another. Anyway, lets get back to egging.

stevesails

I was on a Cruise a month ago, I went to a oooking class on how they make burgers, they just put chopped Garlic in the meat mix, when they make the patties, he said to throw in down on the cutting board, this will get all of the air out of it, and will keep the burger together.
do not squish the burger while cooing. flip only 2 or three times max.

Bacchus

Woody, I apologize for being negative. This is nothing new with this guy. Many times, other long standing members have blasted him before for similar offenses and I bit my tongue. I guess I just let it get to me this time, but I do stand by what I have said. He dissapears for a few months then comes back and posts heavily whenever he has an upcoming "fest" which he sponsors to sell more Stuff. Im not knocking the guy for his entrepreneural spirit, but he is violating forum rules by advertising here. Dont be fooled about trying to "help" the original poster wanting burger help.

Kenny 13

When I make burgers, I try to avoid using binders if I can but sometimes it may be necessary. One thing I have found to be helpful for holding them together is making them in advance and letting them set up in the refrigerator for a few hours before cooking.

Little Steven

Ben,

Haven't tried Penzey's yet. I just buy the big plastic things from Costco. I just find they rehydrate with the juices from the meat and bind it together well. I don't have any trouble without a binder but these come out juicier, even with really lean grinds.

Steve

Unknown

If you can't find any other way to keep the burgers together, you might try a panade (bread+milk combo). Americas Test Kitchen has a recipe for well done burgers using this method (tho imo well done = waste of meat).

bgebuddy

FWIW, I always like the way that burgers come out when they are cooked on a flat surface, so that they can cook in their own fat. (Cow confit. Mmmmmm!) To do this on the egg, I just use a cast iron pan over very high heat. This should also be a safeguard against burgers breaking up.

I also agree with the posters here that the best burgers are made with just quality meat and salt to season. I don't like to add anything to the meat.

Sundazes

I use 80/20 beef. Mix is some worcestershire sauce and seasoning. I mix them well by hand and them form into burgers. I kneed them in my hands while forming. They seem to keep together well. I let the first side get a good sear, and flip. Wait a few (never timed it, done to feel), flip again to get a cross hatch sear and add cheese. I let the cheese start to brown and pull. Never had a complaint and lots of folks come back for more.

SmokinGuitarPlayer

That sounds like a good method!