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Burger seasoning
Comments
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I really like Dizzy Pig Cowlick rub. It's a peppery blend that makes burgers taste unbelievably good.
Beautiful and lovely Villa Rica, Georgia -
Hub said:I really like Dizzy Pig Cowlick rub. It's a peppery blend that makes burgers taste unbelievably good.
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SPOG~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
For something a little different I like a mix of Tsunami Spin and Old Bay. Other than that it's just SPOG.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I also like DP Cowlick, but I also like their Raising the Steaks (more like a Montreal). I usually don't put a lot on, nowhere near as much as I'd put on something as a rub. More like sprinkling salt and pepper on it, amount-wise.
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Umami burger. White on rice blog. Trust.XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
I mix in a bit of pepper, dijon and worcestershire. Salt the burger before cooking.
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Another vote for Cowlick.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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I will use anything made for steaks. I am a big fan of the following in no particular order:
salt and pepper
oakridge rubs
runnin wild rubs. -
Glad to hear that a lot of people like the cowlick because my local market actually stocks most of the Dizzy pig line. May have to swing by one night this week.
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Dale'sEggMcMcc
Central Illinois
First L BGE July 2016, RecTec, Traeger, Weber, Campchef
Second BGE, a MMX, February 2017
Third BGE, another large, May, 2017
Added another griddle (BassPro) December 2017 -
Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice
From the mortons cookbook
Incredible results -
Call me old fashion or plain Jane
salt pepper garlic powder onion powder and cayenne pepper. That's my fab five which is a standard go to -
I use one packet of ranch powder for 1 lb of ground chuck works great.
Fight like a man so you don't die like a dog
- Calico Jack Rackham
1,000 watt Sharp - 1.1 Cu. Ft. Mid-Size Microwave and one sweet steakager (retail 229$)
Scruffy City a.k.a. Knoxville, TN.
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I do like the seasoning mixture for the margaritaville burger clone recipe. I think the celery salt adds a good taste.
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SPOG is good, but sometimes I like to grab some of my BBQ rubs. Cow lick is good, I also enjoy Salt Licks rub.Large and Small BGECentral, IL
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A little Dale's and Worcestershire and Montreal steak seasoning here..Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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westernbbq said:Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice
From the mortons cookbook
Incredible results -
I put Dizzy Pig Raising the Steaks (Montreal type steak seasoning) usually. I have also tried DP Cowlick and Meat Church's Holy Cow rub as well with good results.
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stlcharcoal said:Hub said:I really like Dizzy Pig Cowlick rub. It's a peppery blend that makes burgers taste unbelievably good.New Albany, Ohio
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I use Montreal Steak Seasoning (McCormick's) on my burgers. I have tried their Worcestershire seasoning.....let me say don't bother trying that. Not so good.
If you don't have access to any of the local and specialty seasonings available through narrow channels.......the Montreal is a good commercial all purpose seasoning in my opinion.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Meadow creek BBQ seasoning and a little mesquite shake from the Goode CompanyBGE XL June 2017 Flameboss 300 February 2018 Mini max July 2018 Lima, Ohio
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Raising the Steaks. it's amazing on burgers
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Teaspoon of Dales steak seasoning & teaspoon of Zesty Italian salad dressing on top of the burger just before putting it on the grill .. amazing!LBGE & MiniOrlando, FL
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I like Meat Church Holy Cow, DP Raising the Steaks and DP Cowlick, Lawry's Season salt and pepper._________________________________________________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 GroupJohns Creek, Georgia -
Holy Cow from Meatchurch. Or just Hidden Valley Ranch powderEgging year 'round in North Dakota
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westernbbq said:Pour tomato juice over salted patties 90 mins before cooking, plain tomato juice
From the mortons cookbook
Incredible resultsGrillSgt said:OK , sounds interesting so I went looking for the recipe. ... So like a T or 2 on top or more like marinating in it?
I only tried an egg yolk in burgers once, sorta liked it, never did it again, though. Enough people have raved about this that it looks worth a try.Serves 6
4 lbs. coarse-grind ground sirloin
4 large eggs
¾ c tomato juice
1 T salt
1 t freshly ground black pepper6 large hamburger buns
3 T clarified butter
6 ½-inch thick slices tomato
6 ¼-inch thick slices Spanish onion
6 large leaves iceberg lettuce
Ketchup or another topping, for serving1. Preheat the broiler. Lightly oil and position the rack as close to the heat source as possible.
2. In a mixing bowl, combine the sirloin, eggs, tomato juice, salt, and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Transfer to the broiler pan, and using a small sharp knife, make a crosshatch mark on the top of each burger about 1/8 inch deep. (This lets the juices percolate through the burger, and we also like the way it looks.)
3. Brush the inside of each bun with the butter. Toast the buns in the broiler for about 30 seconds on each side, or until lightly browned; be careful that the buns don’t get too browned. Remove the buns and cover to keep warm. Reposition the broiler tray so that it is about 6 inches from the heat.
4. Broil the burgers for 3 to 3.5 minutes on each side for rare, 4 minutes on each side for medium-rare, and 4.5 to 5 minutes on each side for medium.
5. To serve, put the bottom half of each bun on a plate. Top with a burger and then a tomato slice, onion slice, and lettuce leaf. Add the top of the bun. Repeat. Serve with ketchup if desired.
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Mostly just salt, garlic powder, and Worcester sauce. I might try some of my new rubs for a change though
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Thanks Theo
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-Umberto Eco
2 Large
Peachtree Corners, GA
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