Grilling burgers on the Big Green Egg doesn’t get any easier or tastier then this recipe. These burgers are packed with bold spices from Mesquite and made with even more flavor when topped off with some Cow Lick from Dizzy Pig.
As stated by Dizzy Pig, the Cow Lick Seasoning, is one of Dizzy Pigs original spices and its delicious seasoning contains fresh ground pepper, earthy chilies, paprika, garlic and onion.
Grilling these burgers on the Big Green Egg is a family favorite and a must try.
Fire up the Big Green Egg
This is just a direct cook on the grate at 500 degrees. Fire the BGE up and get it dialed into 500 degrees while you start preparing the burgers.
How to Prepare Burgers for the Big Green Egg
Burger Ingredients
- Ground Beef – 80% Lean Beef / 20% Fat
- Cow Lick Seasoning from Dizzy Pig
- Mesquite Seasoning from McCormick
- Bayou-ish Blackening Seasoning from Dizzy Pig (Optional but packs extra flavor)
Start out by making your patties a with 1/4 to a 1/2 pound patty. We buy meat bulk and will freeze the excess for spaghetti, hamburger helper…so we will not be using all that is shown here.
Once the patties are made start out by adding some Mesquite by McCormick. You are just looking for thin to medium amount on each patty.
Lightly press the spice into the burgers to help it stick.
Follow the same procedure but repeat with the Cow Lick spice from Dizzy Pig. You’ll want to add a little more than the Mesquite.
Lightly press the spice into the burger again.
This step is optional but to add even more bold flavors to these burgers sprinkle a layer of Bayou-ish Blackening Seasoning from Dizzy Pig.
Flip the burgers and repeat the process.
How to Cook the Burgers on the Big Green Egg
The Big Green Egg should be holding steady right around 500 degrees. While burgers are easy to cook I tend to probe them so I’m able to monitor the temperature without opening the lid.
When probing them, place one in the thickest burger and one int he thinnest. This will help let you know when the little ones are getting closer to being pulled, if all the patties are the same size.
Place the burgers directly on the grate and close the lid.
When the probes show the burgers reaching a temperature of 140-145 degrees open the lid and give flip them.
Let them cook until the internal temperature reaches 160 degrees in which you can start pulling them off. According to the USDA the minimum internal temperature of beef is 160 (or whatever your preferred doneness level is).
If cheese is preferred throw it on when you start seeing the temperature at 155-158 degrees and it should be perfectly melted upon reaching the 160 degrees.
How to Add Extra Flavor to the Burger
To add more flavor to this already easy to make, perfect burger, simply add some wood chips. This can be done by simply just adding them to the bottom of the Big Green Egg.
I’d recommend the following as a great additive if you are looking to branch out and make the burger filled with even more flavor:
- Apple Wood Chips – This is a sweet flavored smoke that has a touch of fruitiness which is ideal for adding flavor to any chicken, beef or pork.
- Mesquite Wood Chips – This wood burns hotter and faster making and is great with adding flavor to any chicken or beef.
- Hickory Wood Chips – This is wood will also add a sweet flavor to the meat and is great with adding flavor to any chicken, beef or pork.
These burgers are also awesome with a side of these Baked Beans with Bacon on the Big Green Egg.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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