Are you looking for a go to cheeseburger recipe for your Big Green Egg? Well, you have come to the right place as this delivers the perfect burger every time. Place the focus on the ingredients to make this delicious concoction shine. You do not need to overcomplicate things when making a great burger. Just a few simple steps will produce mouth-watering burgers every time. Now sit back, grab an ice-cold Kona Big Wave, and enjoy this post for Big Green Egg Cheeseburgers
The secrets to truly great homemade burgers are: Get your fire hot enough to get good browning in 5-6 minutes on the first side. On our Big Green Egg cookers, we’ve found a grilling temperature of 450-550°F to get the job done, but make sure you have a good hot fire whatever you are cooking on.
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You’ll want to prepare the Big Green Egg for direct heat and preheat it 500F. Place the burger patties on the grill grate and cook with the lid closed for 3-5 minutes per side. Three minutes will give you a rather rare to medium burger so only do that if you are sure your ground beed is top-notch. Also be careful to make sure your coal is lit evenly so all burgers are consistent. If you’d like to make them cheeseburgers, add your cheese during the last minute of grilling. If you’re using buns for your burgers, I recommend placing them on the grill for half a minute. Tasty!!
For our burgers I mix together 1lb ground beef, a half a chopped onion, salt and pepper, and if I’m in the mood for even more flavor, steak sauce, garlic powder, ranch dressing powder mix, mustard and / or worchester sauce. Yum-o!
Obviously you could go and buy pre-made burger patties at the store and options range from frozen ones to gourmet pre-made patties from the butcher’s. We prefer to make them ourselves with ground beef but if you’re a lucky owner of a meat-grinder, try grinding steak for a tasty steak burger.
One of our favorite things to do in the summer is cooking out with friends and grilling hamburgers is always a popular meal option. Since we’ve had the Big Green Egg those cook-outs seem to happen even more frequently. The food just does not compare to a regular gas grill. Sooo flavorful! You can really taste the difference with something classic like burgers.
There is so much you can put on a burger from the classic lettuce and tomato to bacon and caramelized onions. And then some! We love topping our burgers with fried eggs, avocados, pimiento cheese, and mushrooms and I am stoked to try some more exotic burger toppings like jalapeños, pineapple slices, Asian pickles, bean sprouts, cole slaw, … What are your favorite toppings?
Big Green Egg Cheeseburgers
For this recipe I am using Snake River Farms American Wagyu Gourmet Burger Blend. If you do not have this meat on hand, please use 80/20 hamburger blend. You want lots of fat to get the boldest flavor possible for your grilled burgers. The optimal size for a burger patty is 5-6 oz so you want to divide the 1-pound package of meat in to 3 separate balls of 5.3 ounces.
Next, use a Weston Hamburger Press
After pressing the burger patties add kosher salt to the tops of each patty.
Next slice a red onion, tomato, and add to a garnish tray with pickle chips and pieces of lettuce.
Now take 3 St Pierre Brioche Burger Buns out of the package and schmear softened butter on the cut side of the top and bottom of each bun. Set these to the side.
Preheat your Big Green Egg to 375°F setup for raised direct grilling using your EGGspander base.
When the grill is preheated and your charcoal is gray, place the burgers on the grill grate salt side down. Shake more kosher salt on top of the burger patties. Close the dome and let the burgers cook 5 minutes undisturbed.
Now flip the burger patties, close the dome, and cook for another 5 minutes.
After 10 minutes of total cook time, place a slice of cheese on each patty. Close the dome and let cook 1-2 minutes until the cheese has melted.
Pull the burgers and let them rest while you toast your brioche buns.
Place the buns on the grill grate buttered side down and cook 1-2 minutes until nicely toasted.
Take the burgers and place between each toasted brioche bun. Garnish with lettuce, tomato, red onion, pickles, mustard, and ketchup.
Serve these perfect burgers to your guests and admire their reaction!
BURGERS WITH PAPA J on The Big Green Egg
FAQ
What is the best temperature for grilling burgers?
What is the best temp to cook burgers on pellet?
How long to grill burgers at 450?
How do you cook burgers on a big green egg?
Set up your Big Green Egg to cook Direct. You can opt for a Raised Grid, and I have found it nice to use for the “Dwell phase” of this cook. If you don’t have a raised grid, that’s totally fine. Stabilize your Dome temperature to around 500F, then throw the burgers on.
How do you cook a burger on an egg?
80/20 ground beef is perfect for cooking up juicy burgers on the EGG. You can top your burgers off with your favorite condiments – try this avocado and applewood-smoked bacon salsa with melted Havarti cheese … we think it’s the best burger we’ve ever tasted. Set the EGG for direct cooking (without the convEGGtor) at 600°F/316°C.
What temperature should burgers be cooked at?
When the probes show the burgers reaching a temperature of 140-145 degrees open the lid and give flip them. Let them cook until the internal temperature reaches 160 degrees in which you can start pulling them off. According to the USDA the minimum internal temperature of beef is 160 (or whatever your preferred doneness level is).
What temperature should a big green egg be baked at?
As rule of thumb you can say that the thinner the dough of the base, the higher the temperature of the Big Green Egg. In Naples, where the pizza bases are very thin, most pizzas are baked at an average temperature of 300 °C and not 400 °C, which is what is often thought.