There are still plenty of beautiful summer nights left to enjoy a delicious burger, hot from the Big Green Egg. Check out this recipe below and get grilling!
What You’ll Need: Ingredients
- 2 carrots, spiralized
- 1 small bunch radishes, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- ¼ cup rice wine vinegar
- 2 tablespoons sugar
- ¼ cup mayonnaise
- 1 clove garlic
- 2 tablespoons Sriracha
- 1 tablespoon fresh lime juice
- salt and pepper
- 1 ½ pounds ground beef (preferably 80% lean)
- 1 tablespoon canola oil
- 4 slices cheddar cheese
- 4 Cobblestone Bread Co.™ Kaiser Rolls
- Mint, Thai basil, and cilantro
How to Make the Burgers: Instructions
Combine the carrots, radishes, and jalapeño in a mixing bowl and toss with the vinegar and sugar. Place the mixture aside. In a medium bowl, combine the mayonnaise, garlic, Sriracha, and lime juice. Add salt and pepper and place aside.
Divide the beef into 4 equal portions about 6 ounces each. Create each portion into a ¾ inch thick burger, making a dent like area in the center with your hand. Season with salt and pepper, and then brush the burgers lightly with oil.
Heat EGG over high heat (450-650°F/232-343°C). Grill the burgers for 3 minutes on the first side, until slightly charred and golden. Flip the burgers and cook on the other side for another 3 minutes. Top with the cheese and cook for another minute (for medium rare. You can adjust the cooking times according to your desire).
Meanwhile, place the rolls on the EGG cut-side down and lightly toast for a couple minutes.
By now, your burgers should be done. Remove from the EGG and tent with foil for about a minute. Spread the spicy mayo onto each roll, then add the burgers. Then top with your pickled vegetable mix and herbs. Serve!
Makes 4 sandwiches
This is a modified version of the original recipe from Big Green Green by food blogger Sarah Leung.