I love mid-week eggness because both Roman and I work it means we usually leave egg cooking until the weekend when we have the time to relax. However we had a craving for hamburgers of the homemade variety and as usual some egg based goodness ensued.
The burgers were quite straight forward 1lb of Beef mince with a 1/3lb of pork mince, Roman version of the “righteous urban barbecue” rub and some kosher salt. Note that I pushed the centres down about half an inch prior to grilling. This ensures that the burgers come out nice and flat and don’t bulge like Roman’s belly…
We also made twice “Egged” potatoes here is the recipe courtesy of the Big Green Egg website
submitted by Chuck
4 large Idaho baking potatoes
2 tbsp olive oil
1 tbsp kosher salt
1 cup heavy whipping cream
1 stick butter (1/2 cup)
3 tbsp fresh chopped chives
6 ounces cooked, crumbled bacon (or real bacon bits)
Black pepper and salt to taste
1 cup shredded sharp cheddar cheese
1 tbsp paprika or your favorite rub
- Wash the potatoes thoroughly. When dry, coat the skins with olive oil and sprinkle with kosher salt.
- Set the EGG® for indirect cooking at 400°F and bake potatoes about one hour until tender all the way through. Reduce the temperature to 350°F.
- Remove potatoes and cut in half lengthwise; scoop out the insides into a mixing bowl, leaving about 1/4-inch of potato and skin all around.
- Using an electric mixer combine the potatoes and butter for 1 minute until the butter melts. Slowly add the whipping cream and beat until smooth.
- Add in the chives, bacon, salt and pepper and blend thoroughly
- Sprinkle 1/2 cup of the cheese into the halved potato skins. Spoon in the potato mixture (or use a piping bag) to fill the skins level with the top.
- Sprinkle the remaining cheese and the paprika on the potatoes.
- Put the potatoes back in the 350°F EGG and bake 15 to 20 minutes until the cheese is melted.
Here are the step by step pictures