Big Green Egg: Burgers

Posted by johngl

I know it’s a little weird: I’ve had this Big Green Egg for two months now and I haven’t grilled a single burger.  But, thanks to most glorious spousal unit’s insistence that she wanted a burger, we picked up some chuck yesterday whilst hunting down some rabbit for our Third Annual 4th of July Paella Fest.

M-m-m-m…

Juicy Chuck Burger

I have to give her credit: sometimes her nagging insistence pays off.

Burgers are pretty much a no-brainer in this household, but I’ll go through the basics.

I started with a well-marbled piece of choice chuck: just over a pound and a half of it. I took that and cut it into 3/4″ strips so it would fit my grinder.

Using my largest KitchenAid appliance, I ground up the meat, added seasonings (relatively equal parts of kosher salt, fresh ground black pepper, granulated garlic, and onion powder, all ground into dust with a spice grinder), and formed up the patties. Season to your liking.  I tend to go by smell: if it smells right, it’s gonna taste great!

6 oz burgers

I make up 6 oz. patties.  Make them bigger or smaller to suit yourself.  Make sure and put a dimple in the middle (press your thumb into the center) so they stay flat when you cook ’em. Also, I used a bit of safflower oil and rubbed down the surface of the burgers as it helps keep them from sticking.

Why safflower? I don’t like canola. Pretty simple. Use whichever oil that trips your trigger.

Since the grill grate that came with my Egg is so cheesy (I really need to talk to those folks), I had to resort to using a cast iron grill surface that I’ve had around for years.  I heated the Egg up to around 600°F to get a nice sear.

Burgers on the grill

At this temperature, it doesn’t take long to cook a burger.  This is two minutes in.

I flipped them and after another minute, I pulled them off the grill.

Double up!

If you’re feeling manly, double them up!

Actually, I just stack them up to help keep them warm.

I toasted my bun, added a slice of real cheddar cheese — most glorious spousal unit went for the CheezWhiz — added some ketchup. hand cut dill pickle slices, and some whole-grain mustard.

Yep, the Big Green Egg does a great job on a plain old burger, too.

Yum.

 

 

This entry was posted in Meat, Techniques and tagged , , by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.

4 thoughts on “Big Green Egg: Burgers

  1. Those look great John – happy belated 4th! I think the next time I make burgers I am going to make a pimento cheese spread – yum!

    I grilled strawberries on the grill last night that were tossed with a bit of olive oil, salt and balsamic vinegar.

    For breakfast this morning I had a slice of grilled Italian bread, spread fresh goat cheese on that and topped with the grilled strawberries – heaven!

    I forgot to tell you that my grilled cherry salsa was the recipe of the day on Gourmet magazines daily blog!

    http://live.gourmet.com/2011/06/image-of-the-day-grilled-cherry-salsa/

    And after grilling the strawberries, I have visions of dozens of varieties of grilled fruit salsas – peaches, pears, nectarine, watermelon – the possibilties are endless! 😀

  2. nice!

    I like to make ’em thicker and then do exactly what you did, except finish off by shutting down the egg completely after searing both sides, and let ’em sit in there soaking up smoke and cooking for a few more minutes.

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