By 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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