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

Sometimes, you gotta break some eggs.

Sardonicus
Sardonicus Posts: 1,700
in EggHead Forum

 If you have never Egged your burgers with egg, you gotta try it.

At least once.

Ground chuck mixed with a coupla raw eggs.

Season it however you prefer.  We sometimes like onion soup mix

in the mix.

About 20 minutes raised indirect @ 400°,

then direct for about 3 minutes each side.

(I never remember to make note of cook times.)

Oh yeah.  We also had . . .

ABTs (with garlic cream cheese, shrimp, and Swiss cheese) along with 'stuffed' jalapeno peppers (with leftover Easter ham and sharp cheddar)

I fully expect to need a Sno-cone tomorrow morning.

:s

"Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

· Share on FacebookShare on Twitter

Comments

  • pgprescott
    pgprescott Posts: 14,544
    Nice. You'll be fine. Leave some seeds in if you are sadistic. 
    · Share on FacebookShare on Twitter
  • Jstroke
    Jstroke Posts: 2,605
    Whew. Beautiful work well done
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    Looks great!

    What does the egg add to the burger?
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Chowman
    Chowman Posts: 159
    The egg is a binder , holds the meat together when you flatten it out.
    · Share on FacebookShare on Twitter
  • Sardonicus
    Sardonicus Posts: 1,700
    DMW said:
    Looks great!

    What does the egg add to the burger?


    Buddies and I debate this occasionally.  I think it's taste and moisture. 

    A couple friends say it's to bind the meat together, but I haven't really had a need to "bind" a burger together.  Permutations of all three vary depending on who you ask on any given day.


    I usually use one egg per 1 1/4ish  LB of ground beef and I'm firmly in the taste, moisture camp.


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

    · Share on FacebookShare on Twitter
  • Zmokin
    Zmokin Posts: 1,938
    edited April 2015
     Well, no doubt the majority of an egg is water.  The majority of any meat is likely water, but the egg, even more so.  But just like in meatballs and meatloaf, when the egg cooks, it becomes a binder helping to hold the meat together.  So yes it adds moisture, yes it helps hold the meat together, and while eggs aren't a strong flavor, they aren't flavorless, so yes, it will add egg flavor to the patty as well.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
    · Share on FacebookShare on Twitter
  • Sardonicus
    Sardonicus Posts: 1,700
    edited April 2015
    Chowman said:
    The egg is a binder , holds the meat together when you flatten it out.

    I haven't in looked in quite a while, but if you do a 'net search, you'll find that the majority agrees with that.  ('round here, we don't "flatten" burgers!  :) )

    Maybe I/we have psyched ourselves re: the taste thing (I don't think so), but I am certain about moisture - particularly if we have a leaner grind on hand.  (Today was just chuck.)

    And yeah - the bind improves with leaner grinds also, but otherwise, binding isn't an issue . . . for us.

    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    I do egg on top, never in. Hmmm...
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,923
    That's the way I do it!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    I'm a runny egg on top guy because I cook them cannibal burger rare to medium rare.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • Sardonicus
    Sardonicus Posts: 1,700
    edited April 2015
    Eggcelsior said:
    I do egg on top, never in. Hmmm...

    That is a great, albeit messy, burger!
    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

    · Share on FacebookShare on Twitter
  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited April 2015
    I like a over easy on top, but those look legit!  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
    · Share on FacebookShare on Twitter
  • Lmidkiff
    Lmidkiff Posts: 442
    Eggs are like bacon- good on everything.
    McKinney, TX
    · Share on FacebookShare on Twitter
  • Sardonicus
    Sardonicus Posts: 1,700
    =)nolaegghead said:
    I'm a runny egg on top guy because I cook them cannibal burger rare to medium rare.


    And maybe that's why I enjoy the egg in the mix.  Unlike steak and/or roast, I am prone to thoroughly cooking ground beef (and breakfast sausage). 

    Having the egg included ensures that my zealotry towards food safety ensures we don't have too-dry burgers.

    (And, no.  I don't mix egg with the breakfast sausage. =))


    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

    · Share on FacebookShare on Twitter
  • nolaegghead
    nolaegghead Posts: 42,109
    Always looking on the bright side, I get a lot of reading done on the throne.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • anton
    anton Posts: 1,813
    I visited Australia, and that is where I learned the fried egg on a burger, good stuff!
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter

Categories