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Advice for stuffed burgers
Comments
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Kind of like stuffing pork tenderloin -- burgers cook fast, so anything requiring "being cooked" better be cooked "before" it goes inside. Cheese is not problem, but veggies are going to be close to raw -- if you are shooting for a medium burger..
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Charlie pretty much sumed it up. of couse you could cook them indirect then go direct for the final sear. just a thought. but at medium not much time to cook inside stuff. please tell how it goes
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I sometimes do them with cheese and thinly sliced onion. Make sure the edges are well sealed so the goodies don't ooze out. Kinda like a Lucy burger from somewhere up north.
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Doc is the Juicy Lucy "eggspert", well at least the only one I've seen pics of his burgers that did not look like the inside was alive and trying to escape like an Alien baby.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I think the tomato and mozz sounds pretty good. I agree with the others, that you don't want something that needs to cook a long time; but 'mater doesn't need to cook long so I think it might work .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I went through a phase a while back where I was doing them a lot. Tough to get medium rare. Better to buy fattier meat or freeze first
Two slices of provolone, sundried tomatoes, roasted red peppers, little fishes, Bomba, red onion and torn basil. Forgot the capers and didn't have any procuitto.
On the medium with cast iron grid
Cooked, with toasted bun
First time I had a cut pic.
SteveSteve
Caledon, ON
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Little Steven = Big Yum.
I need to give these a try. -
I'm just copying old posts from the other forum here but you can do a ton of varieties
Two slices of provolone, sundried tomatoes, roasted red peppers, little fishes, Bomba, red onion and torn basil. Forgot the capers and didn't have any procuito.
On the medium with cast iron grid
Cooked, with toasted bun
First time I had a cut pic.
SteveSteve
Caledon, ON
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Looks great, very good combination of filling.
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Last one, I promise
Can't help myself. Tonight it was Mexican style beef and turkey burgers.
One beef
One Turkey
Turkey isn't done yet. Will post if anybody is interested
SteveSteve
Caledon, ON
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Dear Steven, my feelings can best be expressed by the musical group Jagged Edge. Here is a LINKBe careful, man! I've got a beverage here.
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Only if you show them to me. Do you love your country?
Steve
Caledon, ON
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Damn - those look really good. If I can do half as well the first time out I'll be psyched. No time tonight, but hopefully tomorrow. @Little Steven - notice no burger press. Have you tried one? Just as easy to do without? Any tips for getting such a nice patty? Thanks all...
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I saute bellas, onions then put feta cheese in. Freezing the beef for a while sounds like a plan.Green egg, dead animal and alcohol. The "Boro".. TN
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I've always froze my patties after stuffing in hopes of sealing them up better. But I don't stuff them with all those goodies just cheese for meLarge BGE
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I use a press that I got from Amazon. It works well. I have found that the colder the ground beef, the easier it is to handle and not stick in the press. I have also found that the cheese needs to be more chunky than grated. When it's grated, it just kinda disappears into the meat. Don't have any pictures, but will take some the next time I do burgers. I cook at 400 direct about 5 minutes per side. Here's the link to the press.
Large BGE
Greenville, SC
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