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May is National Hamburger Month and what better way to celebrate than cooking a juicy burger on the Big green Egg! We took a different slant on the theme and went “international” with our recipe for Greek Burgers. The mixture of Lamb, Beef, and Feta Cheese made a delicious burger! Sit back, grab a nice glass of Sangiovese, and enjoy our recipe for Big Green Egg Greek Burgers.
Big Green Egg Greek Burgers
Stopped by our local grocery store and picked up 80/20 Ground Beef, Ground Lamb, Feta Crumbles, and Brioche Buns.
The mixture is simple with 2:1 beef to Lamb ratio, a half of a cup Feta Cheese crumbles, and some Holy Cow from Meat Church rub.
Mix well and shape the mixture in to 1/2 pound patties.
Light your Big Green Egg to 500° and allow the grill to preheat. Once at temp place the patties on the grill (direct) for 2 minutes per side. Cap the Big Green Egg (shut the vents and choke from oxygen) and let the burgers sit in there for another 5 minutes.
Pull the patties off and let them rest 5 minutes so the juices settle. Serve on a toasted Brioche bun. Enjoy!
Big Green Egg Greek Burgers
Ingredients
- 2 Lbs Ground Beef, 80/20
- 1 Lbs Ground Lamb
- ½ Cup Feta Crumbles
- 1 Tbls BBQ Rub
- Brioche Buns
Instructions
- The mixture is simple with 2:1 beef to Lamb ratio, a half of a cup Feta Cheese crumbles, and some Holy Cow from Meat Church rub.
- Mix well and shaped the mixture in to 1/2 pound patties.
- Light your Big Green Egg to 500° and allow the grill to preheat.
- Once at temp place the patties on the grill (direct) for 2 minutes per side.
- Cap the Big Green Egg (shut the vents and choke from oxygen) and let the burgers sit in there for another 5 minutes.
- Pull the patties off and let them rest 5 minutes so the juices settle. Serve on a toasted Brioche bun.
Nutrition information is automatically calculated, so should only be used as an approximation.
