The Perfect Burger

80/20 ground beef is perfect for cooking up juicy burgers on the EGG. You can top your burgers off with your favorite condiments – try this avocado and applewood-smoked bacon salsa with melted Havarti cheese … we think it’s the best burger we’ve ever tasted.

3.4/5 (67 Reviews)


  • 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)


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.

Serves 4

Avocado BLT Salsa Ingredients

  • 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

Avocado BLT Salsa Instructions

To make the salsa, mix the tomatoes, bacon, scallions, avocado, mayonnaise, lemon juice, salt, and pepper in a large bowl. Cover and refrigerate. Place 2 tablespoons of the salsa on top of each burger and serve.

12 thoughts on “The Perfect Burger”

  1. Made it, loved it! Plain old 80/20 ground chuck is fine, no need to get fancy. I cooked at 500 for 4 min per side and was perfect medium.

  2. If you really, really don’t like onions, we’ll let you skip it, but thinly sliced red onion gives the perfect amount of bite to this burger. It’s especially awesome when the slices cover the whole patty, so you get a little hit with every bite.

  3. Cooked some burgers last night. I take a 3lb chuck steak and have the butcher grind it for me. Then I form my own patties. Cooked it at 600 degrees for 3 minuets per side, added cheese and cooked an additional 30 seconds. Burger came out perfect.

  4. I got around 450-500 for my burgers. About 4 minutes a side (song, flip, song). Then add cheese, let hang out about minute, take off and let rest. At that temp, I have found there is no need to check inside the burger. If it looks good, it is good. They come out perfect medium almost all the time. Maybe I have not gotten as good as I could with the time I have had on my egg; but, what i noticed is going to high temps (600+) gives more sear than needed and the burger comes out a little tough on the outside as well as it is much easier to over-cook. I like the sear for looks and the burger nice a juicy. Temps do need adjusting depending on how thick you make the burger. I do a little over 1/3 pounders pressed about 3/4″ with the dent in the top.

  5. Perfect Burger for sure! Avocado BLT Salsa rocks. I added 1/3 lb ground pork to hamburger. Wife says 11 out of 10 rating

  6. I went with 70% beef, 15% park sausage meat and 15% turkey thigh mince breadcrumbs and a egg. Sautéed red onion, garlic granules and a couple of teaspoons of Italian herbs. Great texture and great flavour.

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