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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Italian burgers, Argentinian Chorizo and Xmas fun.
Mud Pig
Posts: 489
Its been a while since I've had a big blowout bonfire and BBQ at my place so I decided to get the firepit out and invite all the friends over. Each time they come over I like to mix up the menu, so I decided to do a twist on traditional burgers and sausages.
I went shopping all over Arlington, making a stop first at Whole Foods for dough balls. Then I was off to the Portugeuse market for some Argentinian chorizo. Finally, I hit Harris Teeter for some ground beef and pork as well as my burger bar fixings. Without further adieu, on to the cook.
First the raws. Took 3 dough balls, which weigh about a pound each and cut them up to make 18 hamburger buns. Here they are all proofing away.
On the grill at 450 degrees for about 20 minutes. I eggwashed and sprinkled sesame seeds on all of them.
I did these the morning of the BBQ so I wouldn't have to pick up a piping hot baking stone to start grilling my burgers. Gave them a chance to cool so it worked out well. They smelled even better than they look. I think I treat my friends to well.
Now time for the burger prep. Here you have 3.5 pounds of 80/20 ground beef and 3.5 pounds of ground pork. In the pan you have 2 large white onions, sweated down with oregano, basil, thyme, sage, cayenne pepper, garlic salt, worcestecher sauce and a little soy sauce. Took about 30 minutes to get the onions where I wanted them over medium heat.
I poured the onion mix into the bowl and mixed together all the pork and ground beef. Ended up with 18 patties from the mix. I call them Italian burgers due to the beef/pork and herb mix, they are an adaptation of a meatball recipe.
A couple hours before the guest arrived I started up the egg and began indirectly smoking these Argentinian chorizos at about 225 over lump and hickory chunks. Here they are about ready to come off 2 hours later. I cut them up and people had them as apps with sirachi dipping sauce. So good.
Had the bonfire roaring to fight the cold.
Italian burgers on the cast iron grate at 500, 4 minutes each side.
The wife and her cousin enjoying some smores.
Hunting for a XMAS tree. Found one!
Wow, it didn't look that big out on the field where we cut her down.
Needless to say the buns, the burgers, the chorizo, and the tree all came out beautifully this weekend. I am now ready for the holidays.
Cheers,
MP
I went shopping all over Arlington, making a stop first at Whole Foods for dough balls. Then I was off to the Portugeuse market for some Argentinian chorizo. Finally, I hit Harris Teeter for some ground beef and pork as well as my burger bar fixings. Without further adieu, on to the cook.
First the raws. Took 3 dough balls, which weigh about a pound each and cut them up to make 18 hamburger buns. Here they are all proofing away.
On the grill at 450 degrees for about 20 minutes. I eggwashed and sprinkled sesame seeds on all of them.
I did these the morning of the BBQ so I wouldn't have to pick up a piping hot baking stone to start grilling my burgers. Gave them a chance to cool so it worked out well. They smelled even better than they look. I think I treat my friends to well.
Now time for the burger prep. Here you have 3.5 pounds of 80/20 ground beef and 3.5 pounds of ground pork. In the pan you have 2 large white onions, sweated down with oregano, basil, thyme, sage, cayenne pepper, garlic salt, worcestecher sauce and a little soy sauce. Took about 30 minutes to get the onions where I wanted them over medium heat.
I poured the onion mix into the bowl and mixed together all the pork and ground beef. Ended up with 18 patties from the mix. I call them Italian burgers due to the beef/pork and herb mix, they are an adaptation of a meatball recipe.
A couple hours before the guest arrived I started up the egg and began indirectly smoking these Argentinian chorizos at about 225 over lump and hickory chunks. Here they are about ready to come off 2 hours later. I cut them up and people had them as apps with sirachi dipping sauce. So good.
Had the bonfire roaring to fight the cold.
Italian burgers on the cast iron grate at 500, 4 minutes each side.
The wife and her cousin enjoying some smores.
Hunting for a XMAS tree. Found one!
Wow, it didn't look that big out on the field where we cut her down.
Needless to say the buns, the burgers, the chorizo, and the tree all came out beautifully this weekend. I am now ready for the holidays.
Cheers,
MP
Comments
-
Heh, no angel on top this year, huh?
I like seeing people make their own hamburger buns. Bet they were good. -
Nice buns. Hey - I have an apron that says that along with another one that says "Nice Thighs".
It really does look good. The tree looks like what happened to me. The worstpart is realizing as you cut that top 8" off is that it cost you an extra $5 just to get a tree that was 8" taller. Next year I may take a tape measure. -
Tis the season and it looks as if you're making the most of it MudPig.
Nice eats and even more important looks like your friends are having a blast with the fire, food and libations. -
Its always fun when you have a fire roaring. Likewise, you have to keep BBQing year round. Can't let the cold weather keep you away from the egg.
-
Mud Pig you do indeed treat your friends well! I hope they appreciate all your effort- you went to 3 different stores to get the right mix of breads and meat! That burger recipe sounds great- and like I said with your pulled chicken the homemade buns is a great touch. I am going to borrow this recipe burger recipe.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
Definitely do try the burger. Lots a great flavor and a good twist to a traditional burger. I've done this recipe for sliders as well and it turned out great.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum