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

Favorite Burger Recipes?

HofstraJet
HofstraJet Posts: 1,174
in EggHead Forum
Looking for your favorite burger recipes for regular non-smash burgers. Thanks!
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,479
    edited February 6

    There's a local family restaurant in town named Gebby's. It's a homey place with a quirk in that it only operates one shift per day. It opens at 6:00 AM and closes 8 hours later at 2:00 PM. Something I love from there is called a Gebby Burger. I finally decided this isn't rocket science and I'm now duplicating them at home on my BGE.

    Starting with a 1/3# patty of 80/20 I wet it with Worcestershire, then sprinkle on Dizzy Pig's Cow Lick Steak Rub and some garlic salt.

    Egg for 4/4/2 at 400°  

    During the last 2 minutes I add a stack of cheeses consisting of 1 slice each of American, Swiss and hot pepper. Top with grilled onions and dill pickle slices.

    That is one yummy sandwich!!! The blend of cheeses may sound quirky but it works!

     Hail to the Gebby Burger!!!

    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • OhioEgger
    OhioEgger Posts: 999
    I'm getting partial to the Oklahoma onion burger.

    Sweet onion (cut paper thin on mandoline)

    ⅓ lb hamburger balls

    Smash on griddle

    Salt & pepper

    onions on top

    Flip over when browning on edges

    More salt & pepper

    Bun on top to warm

    Remove top of bun

    Cheese on meat, cover with bottom of bun

    Flip over on plate, cover with bun top


    https://www.youtube.com/watch?v=Kg-WxNsAC_U


    Cincinnati, Ohio. Large BGE since 2011. Still learning.
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,562
    Ground up brisket trimmings will give you a good foundation for a great burger. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Corv
    Corv Posts: 592
    edited February 8
    Pretty basic....

    1/3 lb. Wagu beef balls to start.

    Cast iron or carbon steel pan or griddle, at least at 500 F, hotter is better. Have the heat all the way high.

    Smash the balls of meat.

    Cook until the top is oozing fat.

    Flip. Gently press down, don't smash it, just get decent contact with the pan or griddle. Add a slice of cheese.

    Reduce the heat to medium low. Toast the inside of the bun, both halves. Remove, place a slice of cheese on the lower bun.

    When the burger's internal temp is 160 F to 165 F, remove and place in the cheese slice on the bun. This sounds way too hot, but the fat's got to melt to make the burger dripping juicy and the crust crisp.

    The burger now has cheese on both sides. The lower cheese will generally melt from the burgers and the bun's heat.

    Top with the other half of the bun and enjoy.

    Somewhere on the Colorado Front Range
    · Share on FacebookShare on Twitter
  • Stormbringer
    Stormbringer Posts: 2,488
    edited February 8
    Jucy (or Juicy) Lucy burgers https://thecooksdigest.com/2018/08/24/jucy-lucy-burgers/ ... I did cook them smashed but you can do them non-smashed.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,729
    Those onion burgers mentioned =) that and filledmignon sliced 3/4thick served as a burger
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories