Big Green Egg Cheeseburger: The 10 Commandments Method
Mastering The Best Steakhouse Burger: Big Green Egg Grilling Guide requires a commitment to simplicity and high-quality beef. You should view this recipe as a professional tribute to the minimalist approach that defines a perfect cheeseburger. This process ensures that the custom Buddha Burger Blend remains the focal point of every savory bite. You will find that using a screaming hot cast iron surface creates a crust that rivals any high-end steakhouse.
Servings: 4 people
Equipment
- 1 BGE Half Moon Cast Iron Plancha
Ingredients
- 1.5 pounds Buddha Burger Blend 80/20 mix of Brisket, Short Rib, and Chuck
- 4 Martin’s Potato Rolls Commandment #2
- 4 slices Processed American Cheese Commandment #4
- 2 tbsp SPG rub Salt, Pepper, Garlic
- 1 pound Thick-cut Bacon boiled until tender, then grilled on plancha
- Ketchup and Mayonnaise to taste
Instructions
- BGE Setup: Preheat the Big Green Egg to 600°F and place a cast iron insert (griddle or skillet) directly on the grate to stabilize.
- Prep: Form the custom beef blend into 6oz patties with a gentle touch, ensuring they are slightly wider than the potato rolls.
- Season: Coat both sides of the patties generously with the SPG rub just before they hit the cast iron.
- The Sear: Place the patties on the screaming hot cast iron and sear for 2 minutes with the dome closed to develop a heavy crust.
- The Flip: Turn the burgers over and immediately top each with a slice of American cheese and the prepared "Pig Patty" bacon.
- The Melt: Close the dome for an additional 2 minutes, allowing the cheese to liquefy and the center to reach a perfect medium-rare.
- Assembly: Place the patties onto the potato rolls and add minimal condiments to ensure the burger remains a one-handed affair.