The one that had guests leaving happy on the weekend was a quick burger smoke out that combined two meats and one LaGrille spice. I combined ground beef and ground pork and thanks to our 5-year old son who pointed out the burger was both cow and pig, I called them Cow vs. Pig Burgers on Big Green Egg.
They are simple to do, take roughly 30 minutes from start to end, and will make you a very popular backyard chef.
- Depending on quantity needed, have half parts ground beef and ground pork. I don’t remember the weights, but they were both in the $6 range.
- one egg.
- Few drops of Worcester sauce.
- A healthy shake (or five) of Montreal Steak Spice.
- Favourite condiments.
- Beer while you cook.
- Prepare your patties. Mix all the meat, eggs, Worcester Sauce and spice into a bowl. Take off your wedding ring and enjoy that free feeling for a few minutes. Get it all mixed up good.
- Place each patty on some wax paper. Form a decent sized meatball in your hands and flatten it out.
- Put in fridge and head out to start the grill. If you don’t have a Big Green Egg, well sucks to be you. I jest. Whatever form of fire you have, get the heat up to around 400 F.
- Place the burgers on the grill, enjoy that sizzle, close the lid and continue drinking beer.
- After four to five minutes, check them out and give them a flip. I have learned over the years that you only flip once. not 30 times like our dads used to. And flip, close lid and check on your kids.
- While the burgers are finishing up, prepare the buns and toppings. Nobody likes doing that part, but it’s part of the job. Cut some cheese to melt on the meat for those who like that kind of thing.
- Open lid, take photos and put the burgers on a plate to rest for a few minutes. Don’t they look great?
- Wrangle up your family and guests and serve.
- Nothing to it.
How do you make your burgers? Got a recipe to share? Head over to our Facebook Page.
Want to get inspired by others? I recommend checking out Big Green Craig.