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From the Big Green Egg DVD (the DVD you get with each BGE purchase)

  • Lean ground beef
  • Salt
  • Pepper
  • Lawry’s Seasoning Salt

Using a light touch so you don’t overwork the meat, form into patties about 1-inch thick and 5 to 6 inches in diameter.  Season patties to taste with salt, pepper and Lawry’s Seasoning Salt.  Heat Big Green Egg to 650°F.  Place meat on cooking grid, close lid and sear for 2 minutes.  Open lid; flip burgers. Close lid and sear for 2 minutes. Then close the dampers to the off position; flip burgers one last time.  Close lid and leave meat on the grill for an additional 3 minutes, or until instant meat thermometer inserted into middle of burger reaches 160°F (medium-well done).  Another minute of cooking will produce well done.

Note:  Rare burgers would be 130°F, medium-rare 132° to 135° and medium 140°F.  However, today scientists recommend cooking burgers to a minimum of 160°F to kill any potentially harmful bacteria.



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