Ah the great American favorite - the hamburger. Simple, inexpensive, and delicious. This is an opportunity to really show off the great grilling qualities of the Egg
First of all, buy hamburger meat than is no leaner than 85-15, that is, 85% lean and 15% fat. I mean, you're about to eat a hamburger; let's do it right. I often go for the 80-15, which I believe is called ground chuck. If you butcher will grind it fresh for you, all the better. If not, look for a coarse grind. The more coarse the better.
I usually use about 1/2 lb of meat per burger, that way, if you're serving sides, just divide the number of guests you have by 2 and buy that much meat. I've found that most healthy adults can easily consume a half a pound of good tasting beef.
Prepped
When you separate the portions, take care not to squeeze, mash, or otherwise compress the meat. Make your patties about 1" thick, taking care to press on them as LITTLE as possible, and then put an indentation in the center of each burger. This allows for a more even, flat burger when it's done cooking, as the center will tend to expand. I usually use Dizzy Pig Cow Lick rub with a mixture of Lemon Pepper to spice up the burgers. Try to get your spices on the inside as well as liberally coat the two outside surfaces. Finish off with a coating of olive oil to help keep the burgers from sticking to the grill. You can also put the patties in the fridge for half an hour or so before heading to the grill to help them stay together better.
Smokin'
There are several published ways to cook burgers. Some like to do them at nuclear temps until done, like a quick steak, others like to slow smoke them. I've tried both methods, but I've settled on something in the middle that works great everytime. I cook them direct at normal grilling level at 350 dome. I try to keep my bottom vent closed as much as possible and often leave the chimney wide open. This helps prevent flameups. Cook them at this temp about 8 - 10 minutes a side for a medium, juicy burger. Add some smoking wood if you like - I sometimes add hickory - but don't overdo it.
Done
The result is a nicely charred (not burnt) outside and tender, juicy inside. Add cheese if you like in the last three minutes of the cook.
Ready to eat
Don't forget to toast the buns! This adds the final delicious touch. Dress as you like and enjoy. I think you'll find that burgers done on the Egg require very little in the way of condiments. I often eat them plain as the flavor of the grilled beef itself is just amazing.
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