The Perfect Burger

The Perfect Burger
Serves 4
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.
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Burger Ingredients
  1. 2 pounds 80/20 ground beef
  2. 2 tablespoons granulated garlic
  3. Kosher salt and freshly ground black pepper
  4. 4 poppy seed buns
  5. 8 tablespoons unsalted butter, melted
  6. 4 slices Havarti (or your favorite!) cheese
  7. 4 leaves butter lettuce (Boston or Bibb)
Avocado BLT Salsa Ingredients
  1. 1 cup diced vine-ripened tomatoes
  2. 2 cups chopped applewood-smoked bacon, cooked until crisp (12 to 14 slices)
  3. ½ cup chopped scallions
  4. 1 cup diced avocado
  5. ½ cup mayonnaise
  6. 1 tablespoon freshly squeezed lemon juice
  7. ½ teaspoon kosher salt
  8. ½ teaspoon freshly ground black pepper
Burger Instructions
  1. 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.
  2. 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.
  3. 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.
  4. To assemble, place each burger inside a bun and top with a lettuce leaf.
Avocado BLT Salsa Instructions
  1. 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.
  1. ©Copyright 2016 Big Green Egg®
Cooks Recipes http://recipe.cookswarehouse.com/

Walnut Beef Sliders

Walnut Beef Sliders
Serves 16
Beef sliders stuffed with walnuts and gorgonzola are a fun way to change up your typical beef slider! Recipe adapted from California Walnuts. For more information, visit walnuts.org and courtesy of Big Green Egg®.
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  1. • 1 tsp olive oil
  2. • 4 slices bacon, finely chopped
  3. • ½ cup finely chopped shallots
  4. • 2 cups finely chopped button mushrooms
  5. • 1 tsp salt
  6. • 1 tsp ground black pepper
  7. • 1 tsp Worcestershire sauce
  8. • 1 egg, lightly beaten
  9. • 1 lb 10% fat ground beef
  10. • 4 oz Gorgonzola (or blue cheese), divided into 16 portions
  11. • 32 California walnut halves
  12. • 16 small dinner rolls (or 2, 24-inch baguettes, sliced into 8 equal portions, then sliced horizontally)
  1. Set EGG for direct cooking at 400°F/204°C.
  2. Heat oil in a Stir-Fry and Paella Pan (or on the stovetop in a large sauce pan) and sauté bacon until just cooked but not crisp. Add shallots and cook until translucent. Add mushrooms and continue cooking for about 5 minutes.
  3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over mixing.
  4. Divide mixture into 16 equal portions. Using the Mini Burger Basket, form into thick patties, about 1-½ inches thick and 2-½ inches in diameter, tucking a piece of cheese and 2 walnut halves into the center of each patty.
  5. Grill patties on EGG until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments.
  6. Makes 16 sliders
Adapted from California Walnuts
Adapted from California Walnuts
Cooks Recipes http://recipe.cookswarehouse.com/

Spinach Artichoke Dip

Spinach Artichoke Dip
Serves 8
Use your slow cooker to prep this crowd favorite before the crowd arrives! Switch your slow cooker to the warm setting once it's ready and guests can enjoy this warm, creamy dip all night long. Or until it's gone!
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Cook Time
2 hr 30 min
Cook Time
2 hr 30 min
  1. 1 cup shredded cheese
  2. ½ pound Monterey jack cheese, cubed
  3. 1 (10 ounces) frozen spinach, thawed, drained and chopped
  4. 1 cup sour cream
  5. 1 can artichoke hearts, drained, rinsed and finely chopped
  6. ½ yellow onion, chopped and sautéed
  7. 1 tablespoon minced garlic
  8. ½ teaspoon pepper
  9. 1/8 teaspoon salt
  10. 2 oz. pimento peppers, drained
  11. Cooking spray
  1. 1. Spray the inside of the Fagor Multi-Cooker with cooking spray.
  2. 2. In a large mixing bowl, combine all ingredients and pour into Multi-Cooker.
  3. 3. Close and lock the lid of the multi-cooker and set the regulator knob to STEAM. Set the timer for 2- 2 ½ hours on slow cook HIGH, until hot and bubbly.
  4. 4. Stir well. Serve with tortilla chips, bread, crackers or vegetables.
  1. ©Copyright 2017, Fagor America
Cooks Recipes http://recipe.cookswarehouse.com/