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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Mayo Crusted Burgers (Thanks RRP!)

2»

Comments

  • ksmyrl
    ksmyrl Posts: 1,050
    @fence0407 I'm just southeast of you in Loganville, GA. We should Golf, or golf sometime...then cook.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
    · Share on FacebookShare on Twitter
  • fence0407
    fence0407 Posts: 2,244
    ksmyrl said:
    @fence0407 I'm just southeast of you in Loganville, GA. We should Golf, or golf sometime...then cook.
    Oh cool - I work over in Norcross so not far at all. I believe @JRWhitee plays a little golf as well and probably some other local eggheads. Would be cool to get a group together some time and play, and cook!
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    I do like grits but would rather have one of @fence0407 mayo crusted burgers. :D
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter
  • ksmyrl
    ksmyrl Posts: 1,050
    @fence0407 now you're talking. I bet we could scare up a good group. A Friday or Saturday morning tee time, fire up the egg(s) around 1:00ish and enjoy the bourbon and whatever we cook.
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
    · Share on FacebookShare on Twitter
  • fence0407
    fence0407 Posts: 2,244
    ksmyrl said:
    @fence0407 now you're talking. I bet we could scare up a good group. A Friday or Saturday morning tee time, fire up the egg(s) around 1:00ish and enjoy the bourbon and whatever we cook.
    Absolutely - I think that'd be a good time. I love to golf and all, but the winter weather isn't exactly my favorite to be out in. 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    ksmyrl said:
    @fence0407 now you're talking. I bet we could scare up a good group. A Friday or Saturday morning tee time, fire up the egg(s) around 1:00ish and enjoy the bourbon and whatever we cook.
    Count me in!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter
  • Rustynuts
    Rustynuts Posts: 7
    Hi all,
    How do you cook the Burgers, I ask as I have only used my large BGE twice, I have the grill extensions and other kit from the Ceramic shop. So please enlighten me.
    Many thanks
    Michael
    · Share on FacebookShare on Twitter
  • fence0407
    fence0407 Posts: 2,244
    Rustynuts said:
    Hi all, How do you cook the Burgers, I ask as I have only used my large BGE twice, I have the grill extensions and other kit from the Ceramic shop. So please enlighten me. Many thanks Michael
    Welcome Michael! I normally cook burgers direct at 500 degrees. Closer the fire is better than having them up high in the dome above the felt line. You'll want to just season them with whatever dry rub or marinade you like - salt and pepper works just fine. Throw them on the grill for about 5-6 minutes a side. Pull them off and check that the internal temperature is what you want. They're pretty easy! 
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

    · Share on FacebookShare on Twitter
  • Ragtop99
    Ragtop99 Posts: 1,570
    fence0407 said:
    Rustynuts said:
    Hi all, How do you cook the Burgers, I ask as I have only used my large BGE twice, I have the grill extensions and other kit from the Ceramic shop. So please enlighten me. Many thanks Michael
    Welcome Michael! I normally cook burgers direct at 500 degrees. Closer the fire is better than having them up high in the dome above the felt line. You'll want to just season them with whatever dry rub or marinade you like - salt and pepper works just fine. Throw them on the grill for about 5-6 minutes a side. Pull them off and check that the internal temperature is what you want. They're pretty easy! 
    How close to the fire you will be cooking will vary by egg type and how much charcoal you put in.  I do mine around 550* raised direct in my medium. The temp tends to climb while cooking from the grease and opening the lid to flip them.  First time out, I'd do 3 minutes a side and check them. If they aren't done an extra flip is fine. 5-6 minutes a side would result in well done burgers on my set-up.    Just don't squish them while cooking.

    When I add cheese, I add it about 2 minutes after the flip depending on the cheese.  If the cheese is hard to melt, I add it 1 minute after flipping.
    Cooking on an XL and Medium in Bethesda, MD.
    · Share on FacebookShare on Twitter
  • Rustynuts
    Rustynuts Posts: 7
    Thanks,I have a large BGE and will give them a go.
    Michael
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Going all in with my first jar of Duke's. :^o

    image
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,451
    How many jars did you buy??? or was that a shot taken in the grocery store? 
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Costco. I think I'll wade in with a smaller commitment.
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    RRP said:


    NDG said:

    looks good - never heard of DUKES mayo before . . better than hellmanns?


    Dukes is primarily a Southern mayo, but I bought mine here in IL at Wally World. Where it differs is it uses no sugar and IMHO has more twang, but I like it!

    I use dukes.for and salad mayo..mac, potato etc. And helm and for sammichs.
    Grew up on Helmans. I.slather my turkey in dukes.and cook breast side.down.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Dukes is only mayo I use. No sugar-- vinegar based. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter

Categories