The Big Green Egg is the most versatile grill I have ever owned. It can sear steaks at temperatures up to 700F, or it can slowly smoke a 10lb brisket for 17 hours at 225F. It acts as a grill, an oven, and a smoker all in one! Another great feature of the Big Green Egg is that it is very fuel efficient. The grill easily maintains the desired temperature for several hours, or even overnight, using relatively little charcoal when compared to a normal grill. The best part about the Big Green Egg is that it is easy to make delicious food!
Burgers are one of my favorite things to cook on the Big Green Egg… Simple, fast, and of course delicious. There are a million different recipes for burgers, but they follow the same formula; bun, sauce, ground beef, cheese, seasonings, and bacon (all good burgers have bacon). My favorite burger recipe follows the same formula; jalapeno bun (from a local bakery!), seasoned ground beef, roasted corn guacamole, pepper jack cheese, and……Texas thick cut bacon. I call it, “Eric’s Famous.” With this recipe you can grill delicious hamburgers for your family and friends and take credit as a “grill master!”
To make the guacamole and bacon:
– Fry some bacon in a pan, set aside. Leave some bacon fat in the pan.
– Saute finely chopped onion, garlic and corn in the bacon fat.
– Mash 1 avocado in a bowl.
– Combine onion, garlic, corn and avocado in the bowl, mix evenly.
To make the burger:
– I use 85/15 meat/fat ratio, usually, for a slightly leaner burger (most restaurants use 80/20).
– Season with generic “steakhouse” seasoning, cayenne, and Tabasco sauce.
– Make some big ole burger patties.
– Fire the Big Green Egg to 500F
– 3 min, flip, 3 min, flip
– Close the draft doors, cook for another 2 min or until desired doneness
– Melt your cheese (about 30 sec), then take the burgers off.
– Lightly toast the buns on the Egg for about 1 minute.
– Assemble and Enjoy!
Please be careful when grilling at such high temperatures! The Big Green Egg can reach temperatures up to 700 degrees! Be sure to lift the lid slowly when grilling, as too much air rushing to the fire will cause a large flare up.