|Equipment:||Stainless or Cast Iron Grid|
|Cook Time:||2-3 minutes per side, close all draft doors and dwell for 1-2 minutes|
Everyone loves hamburgers; that’s why they are a staple at any backyard cookout. Grilling burgers on the Big Green Egg is quick and easy, resulting in a delicious and juicy burger rivaling any restaurant. When grilling at high temperatures you have be aware of flare ups caused by fat dripping into the fire. If you make your burgers with 80/20 (80% lean, 20% fat) you will have a few more flare ups than if you used leaner ground beef. Either way, it’s a good idea to get nice grilling gloves to safely grill at higher temperatures.
I like to make my burgers pretty big, and my cooking times are based on my experiences. You may have to adjust your cook & dwell times for this cook based on your burgers and cooking temperature!
Here’s how I grill burgers on the Big Green Egg:
The most important part of any burger is obviously the ground beef. Most people use 80/20, but I go with a slightly leaner option (85/15). It makes the burger a little less fatty and I haven’t seen a drop in taste or flavor. No matter what kind of ground beef you use, you need to season it before you form it into patties! Just seasoning the top and bottom of the patty isn’t good enough, and your burger will end up bland. I typically season with salt, black pepper, cayenne, garlic, and some Frank’s Red Hot sauce. Use your imagination here and you can come up with some really great burgers.
Grill Set Up:
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. Make sure to let your grid preheat before you drop the burgers on (you should hear a nice sizzle).Grill for 2-3 minutes per side at 500F. Be careful when you are opening the Egg at these high temperatures; make sure you burp it! If you are able, try to flip the burger to a different spot on the grill. The spot that the burger was just on won’t be as hot as another part of the grill.
After the 5-6 minutes of direct heat, shut the draft door and completely close the Daisy Wheel and let the burger “dwell” for another minutes. The burger is still cooking under the high heat left in the dome, but is not exposed to the actual flames, preventing it from charring. With about 30 seconds left in the dwell put your cheese on the burgers and close the Egg back up. The cheese should melt nicely in the 30 seconds left of cooking. I also use the dwell as a chance to toast my hamburger buns; make sure you put some oil or butter on the buns or they will char. Again, setting the burgers up higher for this “dwell phase” is a good idea, but definitely not necessary.
Make it Personal:
I think every burger needs something “extra” to give a little personality. Everyone’s tastes here will differ, and that’s one of the best part about burgers; there are as many burger recipes as there are people. I always try to include some smashed avocados and bacon on my burgers to add a little extra texture and flavor. And don’t forget about the buns! Most people just buy plain old white bread buns for their burgers. This is fine for most occasions, and it’s what I usually do too. But when you want to truly impress someone with a great burger, be sure to think about what kind of bun you want it served on. If you have a local bakery nearby, you should go check it out. If you can find specialty buns (think jalapeno-cheddar) you can create a truly amazing burger.
Burgers are one of my all-time favorites, so if you have any questions or comments I’d love to hear ’em. If you have your own famous Big Green Egg burger recipe, let me know so I can try it for myself!