The Big Green Egg is the most versatile grill I have ever had. You can sear steaks at temperatures up to 700F, or you can slow smoke a 10-pound brisket for 17 hours at 225F. It acts as a grill, oven, and 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 compared to a regular grill. The best part about the Big Green Egg is that it’s easy to make delicious food!
Burgers are one of my favorite things to cook at the Big Green Egg… Simple, quick and of course delicious. There are a million different burger recipes, but they all follow the same formula; bun, sauce, ground beef, cheese, condiments, and bacon (all good burgers have bacon). My favorite burger recipe follows the same formula; jalapeno bun (from a local bakery!), seasoned ground beef, grilled corn guacamole, pepper jack cheese, and thick-cut Texas bacon. I call it, “Eric is Famous.” With this recipe you can grill delicious burgers for your family and friends and take credit as a “grill master”.
Here is how to do it:
To make the guacamole and bacon:
– Fry some bacon in a pan, set aside. Leave some fat bacon in the pan.
– Sauté the finely chopped onion, garlic and corn in the bacon fat.
– Mash 1 avocado in a bowl.
– Combine onion, garlic, corn and avocado in bowl, mix evenly.
To make the burger:
– I usually use an 85/15 meat/fat ratio for a slightly leaner burger (most restaurants use 80/20).
– Season with generic steakhouse seasoning, cayenne and Tabasco sauce.
– Make some big old burgers.
– Shoot the Big Green Egg at 500F
– 3 minutes, flip, 3 minutes, flip
– Close draft doors, cook for another 2 minutes or to desired doneness
– Melt your cheese (about 30 seconds), then remove the burgers.
– Lightly toast the buns in the egg for about 1 minute.
– Assemble and enjoy!
Be careful when grilling at such high temperatures! The Big Green Egg can reach temperatures of up to 700 degrees! Be sure to lift the lid slowly when grilling, as too much air rushing into the fire will cause a large flare-up.
