So today we decided to make some burgers on our Big Green Egg Mini Max. It was 35 degrees, Foggy and kinda rainy. But doesnt that just makes it more fun?
I find that ground chuck makes the best burgers, moist, meaty and full of flavor.
Unlike traditional grills where you cook over the open flame the BGE allows for a “reverse sear”. This is where you cook the meat indirectly at a lower temp. Just before they’re done, take them off the grill, place a cast iron griddle on the BGE and let it heat up to 500 degrees. When the griddle reaches 500 degrees, place pats of butter on it then the burgers. Keep them on there for 60 seconds per side.This will give them a nice char and be the best burger you ever ate.
Keep checking back and I will have more fun grilling tips!