Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
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The Perfect Burger
Beef & Lamb
Grill
Savor The Perfect Burger with this recipe, delivering juicy patties, bold flavors, and the ideal sear for a backyard favorite.
Ingredients
- 2 pounds 80/20 ground beef
- 2 tablespoons granulated garlic
- Kosher salt and freshly ground black pepper
- 4 poppy seed buns
- 8 tablespoons unsalted butter, melted
- 4 slices Havarti (or your favorite!) cheese
- 4 leaves butter lettuce (Boston or Bibb)
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- 1 cup diced vine-ripened tomatoes
- 2 cups chopped applewood-smoked bacon, cooked until crisp (12 to 14 slices)
- ½ cup chopped scallions
- 1 cup diced avocado
- ½ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
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Cast Iron Grid
Directions
Set the Egg for direct cooking (without the convEGGtor) at 600°F/316°C
- Using a Cast Iron Grid will leave those beautiful sear marks
- Form the meat into 4 (8-ounce) patties about 1 inch thick
- Season with the granulated garlic, salt and pepper and set aside
- Cut the buns in half horizontally and brush the inside of each half with butter
- Place the hamburgers on the cooking grid, close the lid of the EGG, and cook for 3 minutes per side, for medium-rare
- Top each burger with a slice of cheese, close the lid of the EGG, and cook for 30 seconds longer, until the cheese is melted
- Transfer the burgers to a plate and let them rest while you grill the buns, buttered side down, until lightly toasted
- To assemble, place each burger inside a bun and top with a lettuce leaf
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