Recipe from Big Green Egg
I knew I was going to have a busy weekend. I usually buy what I need to cook on Saturday, but my son and I were going to see DanTDM live at the Beacon Theater in New York City. Sunday my wife was working which means I was a single Dad that day. That being said I knew I still wanted to do some Egging. I found this recipe on the Big Green Egg website (who in turn found it on TasteAndTellBlog.com). It looked like it wouldn’t be too much of a time suck, and hey, triple pork! Very happy with how it turned out, but I made a few changes from the original recipe for next time (see below).
Ingredients
- 3 medium onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup chicken broth
- salt
- 12 oz. ground beef
- 4 oz. ground pork
- 8 slices thick cut bacon
- 8 slices Provolone cheese
- 4 oz deli sliced ham
- Mayonnaise
- 4 Toasted Onion Rolls
Directions
Trim the tip off of the onions, then slice in half. Remove the skins and slice into thin half-moons. Heat the butter and the oil in a large skillet over medium heat, then add the onions. Stir to coat the onions with the butter mixture.
Cook, stirring every 5 to 10 minutes, until the onions are caramelized and sweet. This will take anywhere from 40 minutes to an hour, depending on the size of the onion slices and the type of onions. I thought the time was a little off on this until I started frying the onions. Took 40 minutes until caramelization! I’ve caramelized onions before, but I didn’t notice how long it was taking. Who knew?!
When they have reached your desired level of caramelization, stir in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. I thought the chicken broth made it kind of soupy, so I cooked it for another 10 minutes to burn off the liquid. Still wasn’t enough. Didn’t affect the texture, though. I just let it drip dry from a fork for a little before adding it to my burger.
Season to taste with salt. Set aside.
Meanwhile, combine the ground beef and ground pork in a bowl and mix just until combined. I mentioned above about making a small change to the recipe. The original recipe called for 24 oz of ground beef and 8 oz of ground pork to make 4 patties. I used those amounts and it ended up being waaaaay too much meat. It overpowered everything else. The next night we had the last two patties for leftovers. I made my sandwich exactly the same, but cut the burger in half width-wise. Much better. SO much better. You could try it with the original amount of meat, but you’ve been forewarned 😉 .
Divide the mixture into 4 equal pieces and form into patties slightly larger than the rolls. Season both sides with salt and pepper. Refrigerate until needed.
Fry the bacon on medium heat (on a cast iron skillet if you have). It should take about an hour to fry, but keep an eye on it to make sure it doesn’t get too crispy. Remove to a paper towel lined plate. This is the second place that I made an adjustment to the recipe. The original recipe said to bake the bacon in the oven (Chicka-wha?!). Sorry, I don’t bake or microwave bacon. But I won’t judge if you do 😉 . Here is their instruction in case you want to bake.
(Alternative to frying option) Preheat the oven to 400ºF/240ºC. Place the bacon in a single layer on a foil lined baking sheet. Bake the bacon until crisp, 15 to 20 minutes.
Also, I caramelized the onions, fried the bacon, and made the patties at the same time since none of the steps were all that labor intensive. Multi-tasking!
Heat the Big Green Egg to high heat, about 500ºF/260ºC. Place the burger patties (straight from the fridge) onto the EGG and cook with the dome closed for 3 minutes. Flip the burgers and cook an additional 3 minutes.
Close all of the vents and let the burgers sit in the EGG for another 5 minutes.
Add 2 pieces of cheese to the top of each patty. Lay 4 slices of ham on the grate. Close the dome, and let the patties sit another 2 minutes to melt the cheese and the ham to get a little crispy. The final change I made was adding the ham to the grate. The cold ham against the hot patty was a little weird (there’s no other way to explain it). When we had the leftovers I fried up the ham a little. Made for a better burger in my opinion.
To assemble the burgers, put one patty on the bottom half of each of the Toasted Onion Rolls. Top each patty with 1 slice of ham, then 2 slices of bacon. Place ¼ of the caramelized onions on top. Spread mayonnaise on the top half of the bun, then place on top of the burger. Serve immediately.
Triple Pork Burgers
Ingredients
- 3 medium onions
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup chicken broth
- salt
- 12 oz. ground beef
- 4 oz. ground pork
- 8 slices thick cut bacon
- 8 slices Provolone cheese
- 4 oz deli sliced ham
- Mayonnaise
- 4 Toasted Onion Rolls
Instructions
Trim the tip off of the onions, then slice in half. Remove the skins and slice into thin half-moons.
Heat the butter and the oil in a large skillet over medium heat, then add the onions. Stir to coat the onions with the butter mixture. Cook, stirring every 5 to 10 minutes, until the onions are caramelized and sweet. This will take anywhere from 40 minutes to an hour, depending on the size of the onion slices and the type of onions.
When they have reached your desired level of caramelization, stir in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan.
Season to taste with salt. Set aside.
Combine the ground beef and ground pork in a bowl and mix just until combined. Divide the mixture into 4 equal pieces and form into patties slightly larger than the rolls. Season both sides with salt and pepper. Refrigerate until needed.
Fry the bacon on medium heat (on a cast iron skillet if you have). It should take about 1 hour to fry, but keep an eye on it to make sure it doesn’t get too crispy. Remove to a paper towel lined plate.
Fry the bacon on medium heat (on a cast iron skillet if you have). It should take about 1 hour to fry, but keep an eye on it to make sure it doesn’t get too crispy. Remove to a paper towel lined plate.
Heat the Big Green Egg to high heat, about 500ºF/260ºC.
Place the burger patties (straight from the fridge) onto the EGG and cook with the dome closed for 3 minutes.
Flip the burgers and cook an additional 3 minutes.
Close all of the vents and let the burgers sit in the EGG for another 5 minutes.
Add 2 pieces of cheese to the top of each patty. Lay 4 slices of ham on the grate.
Close the dome, and let the patties sit another 2 minutes to melt the cheese and to let the ham get a little crispy.
To assemble the burgers, put one patty on the bottom half of each of the Toasted Onion Rolls. Top each patty with 1 slice of ham, then 2 slices of bacon.
Place ¼ of the caramelized onions on top.
Spread mayonnaise on the top half of the bun, then place on top of the burger. Serve immediately.
