Recipes & Tips - Getting the best out of your Big Green Egg burger
As we wait for the summer sun to rise we, like the ancients before us, wait to call our people together and gather in celebration around the altar of the sacred fire: The Barbecue! We are lucky that so many people enjoy the ceramic masterfulness of the Big Green Egg and we believe in good food cooked simply.
Everyone loves a burger. We have garnered some top tips for the best burger that will see you through the summer and beyond – with over forty years of experience cooking on the Big Green Egg, here is what we have found…
* Forget complex burgers – the secret of a great burger is the quality of the meat you use. Try not to use frozen or pre-made burgers, but try and make your own or source from farmers markets or butchers.
* In ground beef, the fat and lean meat of the whole cut have been worked together in a grinder – and as the ground beef hits the heat of the grid the meat will initially contract and then expand and release their juices and flavours.
* Try chilling the meat in the fridge for half an hour or so before making the burgers – you don’t want the heat of your hands to melt away the fat as you shape them. Try not to compress the meat too much. If not cooking immediately, put the burgers back in the fridge until you need them.
* After you take the burgers off the heat once cooked, let them rest and redistribute their juices for a couple of minutes – just like you would a steak or other meat.
* Get the temperature of the EGG nice and hot (see below) – you are aiming to sear the meat really quickly so you have great colour on the outside – and if you are adding cheese, do this while the burgers are still on the EGG so it starts to melt slightly.
* 2 lbs high quality ground beef with salt and pepper to season will serve between 4-6 people. Cook by direct grilling on the Cast Iron Searing Grid at 375f – 190c for 4-6 minutes both sides for medium rare to rare.