Recipe courtesy of O’Neill Williams.
Mix the hot sauce into the ground meat, then divide the meat into eight equal portions, 1⁄4 pound (113 g) each. Place one portion of meat into the Big Green Egg Burger Press. Press the burger using the small end of the lid to form a well for the stuffing.
Fill center with the mushrooms and 6 oz (90 g) blue cheese. Place remaining ground meat on top and press to seal.
Set the EGG for direct cooking at 400°F/204°C. Cook burgers for 3 to 5 minutes per side depending on desired doneness. Top with remaining blue cheese and arugula.
Makes 4 burgers.