How to Grill Hamburgers on Big Green Egg | Super Burger Recipes with Malcom Reed HowToBBQRight

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Grilled Hamburger Recipe | How to grill a burger on the Big Green Egg

For more barbecue and grilling recipes visit: http://howtobbqright.com/

For these grilled hamburgers I start with 1lb of ground sirloin and 1lb of 80/20 ground chuck. The sirloin is lean and gives the grilled burger a steak-like taste but you need the fat from the ground chuck to keep the grilled burgers moist.

Mix the sirloin and chuck together and form into ½ lb hamburger patties.

Use your hands and don’t work the meat too much. Season each side with Salt, Black Pepper, & Granulated Garlic (my AP seasoning can be found here: http://howtobbqright.com/bbqshop/) then top with a little coarse ground steak seasoning . (I used my Steak & Chop and it can be found here: http://howtobbqright.com/bbqshop/).

Fire up the grill to medium high heat about 400⁰F and place the hamburgers directly on the grate. Grill the burgers for 6-7 minutes on each side then flip. Continue cooking for another 6-7 minutes and resist the urge to mash or flatten the burgers on the grill. (this only pushes out moisture and flavor).

I like my burgers grilled medium on the inside which is 140-145 internal. There’s not much pink at this stage but the grilled burgers are nice and juicy.

You can dress these grilled hamburgers however you choose but since it’s Super Bowl Sunday I came up with a little something special for each team.

First up is my Denver Broncos Burger:

2 – 8oz Hamburger Patties
2 – 1/4” slices Sugar Cured Ham
4 – Strips Bacon
2 – Slices Cheddar Cheese
½ Green Bell Pepper Diced
½ Sweet Onion Diced
2 – Eggs
2 – Hamburger Buns
Green chili Mayo for dressing *recipe to follow

Cook the bacon according to directions until crispy. Sauté’ the green pepper and onion in a small skillet using a couple teaspoons of bacon drippings. Grill the burgers as directed above and top with slice of cheddar cheese as soon as they’re done. While the burgers are grilling fry the eggs in a little bacon grease over easy. Toast the buns cut side down on the grill 30 sec each.

To assemble the burger:

Spread Green Chili mayo on bottom bun, place burger patty on top. Lay 2 strips of bacon over burger and top with a heaping Tablespoon of green peppers and onions, then the fried egg. Spread a little green chili mayo on the top bun and enjoy.

Green Chili Mayo (more than enough for 2 burgers)
– 1 cup mayo
– 1 Tsp minced garlic
– 3 Tbsp diced green chili
– 1 Tbsp lime juice
– 1 Tbsp hot sauce
– 1 Tsp AP Rub
Mix and allow to sit in fridge for at least 3 hours

For the Carolina Panther Burger:

2 – 8oz Hamburger Patties
1/2 lb – Carolina Style Pulled Pork (recipe can be found here: http://howtobbqright.com/2015/08/12/carolina-style-pulled-pork-sandwiches/
4 – Strips Bacon (cooked crispy)
1 bag of Shredded Red Cabbage
2 – Hamburger Buns
Hot Sauce Mayo *
Vinegar Sauce *

Grill the burgers as per the directions above. Toast the buns on the grill 30 sec each.

To Assemble the burger:

Spread Hot Sauce mayo on the bottom of each bun. Place a burger patty on each and top with 2 bacon strips. Grab a handful of the pulled pork and mound on top. Drizzle the vinegar sauce over the pork and top with a little shredded cabbage. Dress with a little more vinegar sauce and the top bun. You can add extra hot sauce mayo is you like it spicy!

Hot Sauce Mayo (more than enough for 2 burgers)
– 1 cup mayo
– 4 Tbsp hot sauce
– 1 Tsp lemon juice
mix and allow to sit in fridge for at least 3 hours

Carolina Vinegar Sauce
– 1 cup Cider Vinegar
– 1 teaspoon Kosher Salt
– 1 pinch Red Pepper Flakes
Combine in a small sauce pan and heat until simmering. Pour into a jar and cool.

Both these “Super Burgers” are guaranteed to score at your Super Bowl party. Give them a try and let your guests decide which is better!

For more how-to recipes visit: http://howtobbqright.com/

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/

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Comments

Tim M says:

Where did you get the spatula that fits in between the grill grates?

Kolby McLamb says:

When cooking burgers on kamado do you just leave the charcoal or add any wood chips? Thx!

Dominick Clark says:

Looks very good, but adding ham? Damn heart attack.

Buck Burnette says:

Hey Malcom the Denver Burger WON the Taste Test Both look great. But Denver Burger WON. In my book just like the game.

David Allen says:

Hey Malcom, I'm a relative newcomer to the world of grilling, and you have really been a GREAT mentor to me! I've got a Vision ceramic grill, and am able to follow most all of your recipes that call for the Big Green Egg, and I've impressed some family and friends with your techniques…most recently I did burgers (per this video's guidelines), and they wowed everyone. Thanks so much for all your hard work in helping us "newbies"!!

Russell Hale says:

Where did the lines/groves come from on the bottom of the patties when you flipped them?

Howard Coville says:

awesome taste …..

Kevin Blevins says:

What was the grate that you were using to grill the burgers, they had a nice crosshatch pattern.

Bubba Charpentier says:

Malcom, I was bored with my usual burger recipe where Id add seasoning, egg, bread crumbs to the meat so I decided to see what burger videos you had. I found this one and I am so glad I did. I bought a 2lb pack of ground chuck and separated it into 4 cubes, rounded them out, seasoned them with salt,pepper, garlic and your Killer Hogs bbq rub. I was planning to grill them on my pellet grill but the rain came in this afternoon so I fried them in butter on a cast iron skillet. Took about 20 minutes to cook to 145. By far the best burgers Ive ever cooked. The texture of the meat and the flavor was unreal. I topped them off with some pepper jack cheese and grilled onions on a kaiser bun. Now I am in the fat boy zone because I ate two of them!

MyBadFool says:

Oooo weeee!!! Those are some mean lookin burgers.

Chad Rains says:

Mix ground pork with the sirloin to go next level.

Caoimhìn Leonhard says:

Haha, we call the Colorado burger a "Benedict Arnold" down here where I live in Texas. It's cause the ham added to it.

James Rhodes says:

I'm 48 and just bought my first grill a Weber premium charcoal, thanks to this video and all other videos you have posted, I have learned so much. I feel like I owe you something. Your videos are the best. Thank You so much.

The Wizard's Pit Larry Siegfried says:

Love your recipes and your techniques…but you said these burgers are done you weren't kidding.. Y'all cooked them to death…🤣🍺🖖

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