My method to create beautiful, thick, juicy, tasty burgers!
Big Green Egg setup:
- Direct heat
- High heat (400/500 deg F)
- ground beef, not the leanest you can find! I usually go with 80% lean/20% fat
- Kosher Salt
- one or two eggs
- Worcestershire sauce
- Chopped onions
- minced fresh garlic
- any other spice that looks good
Start with lighting the Egg and giving it enough time to develop a well established fire with high heat and then mix all the ingredients together. I just kind of figure out how much of everything i need while i go. You want a well mixed and sticky mixture. Your nose does most of the tasting anyway so smell the mixture, if it smells good, you’re done! if not, add more of what it needs (that’s the science behind burgers, trust me). You want to mix all the ingredients through to infuse the flavors into the burgers, just rubbing it on the outside wont do it! After everything is mixed through thoroughly start forming the patties. I grab a handful of mixture and roll it into a ball and then flatten that ball out. Other recipes tell you to not pack the patties too tight, but i tend to pat them pretty tight because i HATE it when they fall apart while on the grill.
Make sure the Egg is evened out at about 500F, carefully place the burgers on the grill and close the lid. Let them grill for 4 minutes and flip them over. When flipping the burgers, make sure that you put them in a different location on the grill so that each burger gets the same amount of direct heat. Let them sit for another 4 minutes. Then flip them again and let them sit for 3 minutes. Then you flip them one final time and let them sit for 2 minutes. Then close the bottom vent and put the ceramic lid on top of the egg, move the burgers to the outside of the grill, add cheese and let sit like that for about a minute.
Take the burgers off, cover them with tin foil for a few minutes and ENJOY!