I rarely fire up the egg to cook for myself. MBH is always on travel for work so I'm home alone a lot and cannot justify cooking on the BGE for just one mouth. However, after returning from vacation this past weekend, I decided that I NEEDED to cook even if it was just for me. So I swung by BHFM to grab some ground beef for burgers and some buns and ended up going a little crazy. That will be explained in future posts.
To keep with the recent theme of stuffing foods, I decided to put some deliciousness inside these burgers and out. I wanted to stuff the burgers with feta (can you tell I like feta?) and green onions and smother them in some sauteed onions. So I began prepping.
I sliced the green onions small for stuffing and the white onion large for sauteing. I put the beef in a bowl and mixed in Worcestershire, garlic powder, salt, and pepper. I formed the base of the patties and indented the centers. I added the feta and green onions before forming small tops for the patties and reforming. I threw the onions in a pan with some olive oil to saute while I egged.
|Use your finger to indent the center of the burgers to |
prevent them from shrinking while cooking
I took the grill up to 650º and threw the burgers on for 4 minutes per side. I even got to use my handy grill extender for the first time to grill the buns for the last minute. I added the grilled onions to the top and plated with a nice Greek salad.
|Using the grill extender I could toast the buns away |
from the fire while the burgers finished.
The guidelines I was following said 3 minutes per side but I knew that was not enough for these thick burgers and upped it to 4 minutes per side which got them done perfectly. I was able to eat one of these burgers and the rest went into the fridge for leftovers. I like this high heat quick cooking but I am itching for another lo-n-slo. Looking forward to one this weekend, stay tuned.
|Sick grill lines brah.|
|Perfectly done and full of flavor. |
Doesn't look as good as it tasted.