Stuffed Burgers

1/5 (3 Reviews)


  • 4 hamburger buns
  • 3 pounds 80/20 ground beef, 8 patties pressed thin
  • 1 cup shredded sharp cheddar cheese
  • 3-4 sweet mini peppers sliced thin
  • Curly leaf lettuce or arugula
  • 2 medium tomatoes, sliced
  • 3-4 slices of cooked bacon (optional)
  • 1 red onion, sliced
  • Big Green Egg Classic Steak Seasoning
  • Salt and pepper to taste


Set your EGG for indirect and direct cooking by placing the EGGspander basket in the EGG with one side using the Half Moon convEGGtor at 400ºF/204ºC.

Using one thinly pressed beef patty, add shredded cheese, scallions, and sweet peppers to the middle. Top the patty with another thin patty, pressing the edges of the top and bottom patty together to seal well.  Shape into a thick burger patty making sure there are no holes. Season with Big Green Egg Classic Steak Seasoning, salt and pepper to taste. Repeat this process with the other 6 patties.

Add burgers to direct side of the EGG and cook for about 6-7minutes per side. Move the burgers to the indirect side to finish cooking to your desired temperature.

Remove the burgers from the EGG and let rest for 5 to 10 minutes. Assemble each burger on the hamburger buns with onion, lettuce, tomato, bacon (if desired) and the condiments of your choice. Enjoy!

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