- Prep Time: 5-15 minutes
- Cook Time: 8 minutes
Burgers. Enough said.
This recipe is about how to make sure the most important part of the burger experience is done right: the meat.
We kept all of the fixings to a minimum here and the seasoning is so simple. But, that's the beauty of it. You don't need a secret sauce when you have an incredibly juicy and flavorful burger.
Let us know how you like to fix it and feel free to submit your burger recipe...don't forget to include the ingredients for the secret sauce!
- Ground Beef Patties (1 - As Needed / We recommend using 85/15 ground beef
- Salt - As Needed
- Pepper - As Needed
- Seasoning - Optional
- Cheese - Optional
- Buns - As Needed
- Condiments - As Needed
Note: We cook burgers with this simple rule: 3-3-2. This means the burgers will cook for 3 minutes on one side, flip and cook for 3 more minutes on the other side, and then you will close off all air flow and let the burgers "dwell" for 2 minutes. Just remember 3-3-2 and you're money. See below for details.
- Heat the Big Green Egg to 500°F using direct heat.
- Make (or purchase pre-made) hamburger patties approximately 1" thick. We recommend using 85/15 ground beef. If you get a leaner ground beef, then it will cook faster. Just be mindful of this.
- Season with salt & pepper. Or, use your favorite burger seasoning. Keep in mind that if you are forming your own patties, then you can put the seasoning in the ground beef before you form the patty. This will allow the seasoning to work throughout the entire burger rather than just outside. Either way, you are going to be thrilled with this burger.
- When your Big Green Egg reaches 500°F, then make sure you have the next 8 minutes relatively free of distractions. The time goes quickly and you don't want to overcook or miss something.
- Burp your Big Green Egg so you don't get a flashback caused by the rush of oxygen.
- Place your patties on the grid, close the Big Green Egg, and cook for 3 minutes on one side.
- Open the dome lid and flip the burgers. Cook for another 3 minutes.
- Don't open the lid! At the 6 minute mark, simply close the draft door, remove the daisy wheel, and put on the damper. You are closing off the air flow in Big Green Egg and allowing the burgers to "dwell". The dome will retain the heat, but the flames will subside. This locks in the moisture and makes an incredible burger.
- Let the burgers "dwell" for 2 minutes. At this point, the burgers have been on the grill for a total of 8 minutes.
- It's time to open and pull them off!
We recommend cooking the burgers to an internal temperature of 145°F. Check with a meat thermometer (if you don't have one then you can simply cut into the burger to see if you need to leave it on slightly longer.)
Tip: If you want the cheese nice and melted, then open the dome lid about :30 seconds before the end of the cook and place the cheese on the burgers. You can also toss down some hamburger buns at that point if you have room and want those toasted. Don't sweat it, since the Big Green Egg retains it's heat for so long, you can easily take the burgers inside and toast the buns a few minutes later.
Now, exercise a little self-control and don't eat the meat directly off the plate. Take some to fix this burger up the way you like and enjoy!