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Sirloin mushroom cheese burgers deluxe
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Clay Q
Posts: 4,486
Kicking off Memorial Day weekend here with burgers using sirloin and going with the add-ons. Mixed chopped onion and mushroom to the ground sirloin, added Dizzy Pig Raising the Steaks seasoning, salt and pepper. My setup is raised grid with drip pan. I got the egg good'n hot, I think necessary with lean ground beef.
I watched the internal temp, at 145 it was time for cheese.
Say "Wisconsin Cheddar Cheese". Pulled off at 150 internal.
It's time to eat! No more pic's because I was focused on FEASTING. The egg does it again...outstanding ~deluxe~ burgers.
Have a great Memorial Day.
I watched the internal temp, at 145 it was time for cheese.
Say "Wisconsin Cheddar Cheese". Pulled off at 150 internal.
It's time to eat! No more pic's because I was focused on FEASTING. The egg does it again...outstanding ~deluxe~ burgers.
Have a great Memorial Day.
Comments
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I'm all of sudden hungry!
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Sweet! Nice photos too and temp planning.
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Mighty fine looking burger. That Wisconsin Cheddar looks tasty.
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Wow! I just ate and now I am hungry again! :laugh:Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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YUM! Dat's a BURGER!
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Fantastic burgers! Perfect holiday food...
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Clay, your sirloin burger looks delicious! Did you gring your own meat?
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Mornin Rebecca!
Diana brought home the ground sirloin. She thought she was buyin chuck. I said I'm makin sirloin burgers she said your funny. I said what? She said that's chuck. I said no it's sirloin. She said no it chuck. Ok, I said, it's now chuck. :unsure: :pinch:
You know me, I'm not going to argue, I just wanna cook and eat.
I will make this again. Sure, this is lean beef but by cooking at high heat for a shorter time the sirloin did not shrink and become dry...as it often does if taken too far on the grill. Indirect setup was a key. I could have gone direct but I don't like grease smoke, that's just me. The deluxe sirloin burgers were extremely delicious. I'm my own worse critic and I was defiantly impressed with everything. The onion was mild and sweet, a big plus and Diana whipped up a 'doctored' mayo that was outstanding. She came home with Arthur Bay mild cheddar, love that creamy sweet melter and the beefsteak tomato added a summer time touch. I used large potato buns, very soft and tender. It's a messy eat but a good burger with the works IS messy. This time I beat out Moe's Pub in Milwaukee, they have good burgers, but that is forever changed because my sirloin burger is now a bench mark. It's a good feeling to know, with the egg, we can beat out the pro's. :cheer:
I'd like to grind fresh, but I'm crazy busy right now. Someday.
http://appleton-wi.blogspot.com/2008/11/arthur-bay-cheese-company-great-place.html -
http://www.northhendrenbluecheese.com/
http://appleton-wi.blogspot.com/2008/11/arthur-bay-cheese-company-great-place.html
http://www.widmerscheese.com/
Diana and I go on cheese and beer tours around the state of Wisconsin. Makes for great road trips and very good eats and drinks. -
Perfecto ! Except for one thing. You didn't add Asian Fish Sauce to the raw meat for umami.
We had a lot of posts about that a few months ago, and I have been using it ever since. I just can't tell my wife because it stinks in raw form. I keep telling her that vanilla is awful by itself too, but good as an ingredient. I haven't convinced her yet.
:(
http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/__________________________________________Dripping Springs, Texas.Just west of Austintatious -
http://www.umamiinfo.com/2011/02/What-exactly-is-umami.php
I had to look it up. Very interesting......
Thanks!
Have a great Memorial Day, we are flying the flag proudly. -
Clay,
I updated my post to show the link that started it all.
Here it is again.
http://whiteonricecouple.com/recipes/best-umami-hamburger-recipe/__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Awesome!
Thanks again.
I gotta pick up some of this stuff. -
I use Three Crabs fish sauce, and it is considered a very good brand. The Italians have been using fish sauce (called Colatura) since the Roman days. I got a small bottle of Colatura (which was very expensive) and it doesn't seem any better than Three Crabs.
Three Crabs Fish Sauce
http://importfood.com/satc2401.html
Italian Fish Sauce (note the bottle size is 3.38 oz for $20)
http://www.amazon.com/Colatura-Anchovy-Sauce-Cetara-Nettuno/dp/B000CRIFGM__________________________________________Dripping Springs, Texas.Just west of Austintatious
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