I’ll teach you how to grill burgers on a Big Green Egg. This is an amazing device that lets you cook food outdoors in style, with no fuel needed and no cleanup involved.

The “burgers big green egg direct or indirect” is a process that takes time to master. Mastering the grill will allow you to create a delicious burger in no time at all.

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This recipe makes grilling burgers on the Big Green Egg much simpler and more delicious. These burgers are seasoned with powerful Mesquite flavors and topped with Dizzy Pig Cow Lick for more flavor.

The Cow Lick Seasoning, according to Dizzy Pig, is one of Dizzy Pig’s original spices and incorporates fresh ground pepper, earthy chiles, paprika, garlic, and onion.

These burgers are a family favorite and must-try on the Big Green Egg.

Start the Big Green Egg.

This is just a 500°F direct cook on the grate. Start the BGE and set the temperature to 500 degrees while you prepare the burgers.

Burgers on the Big Green Egg: How to Make Them

Ingredients for Burgers

  • 80 percent lean beef/20 percent fat ground beef
  • Dizzy Pig’s Cow Lick Seasoning
  • McCormick’s Mesquite Seasoning
  • Dizzy Pig’s Bayou-ish Blackening Seasoning (Optional but packs extra flavor)

How-to-Grill-Burgers-on-Big-Green-Egg-Kamado 1647029018_614_How-to-Grill-Burgers-on-Big-Green-Egg-Kamado

Begin by shaping your burgers into 1/4 to 1/2 pound patties. We purchase meat in quantity and freeze the extra for spaghetti, hamburger helper, and other dishes. As a result, we will not be utilizing everything stated here.


Start by adding some McCormick Mesquite to the patties after they’ve been formed. Each burger should only have a thin to modest amount of meat on it.


To help the spice stick, lightly push it into the burgers.


Follow the same steps as before, but this time use Dizzy Pig’s Cow Lick spice. You’ll need a bit more than just the Mesquite.


Re-press the spice into the burger lightly.


This step is optional, but a coating of Bayou-ish Blackening Seasoning from Dizzy Pig will lend even more robust tastes to these burgers.


Repeat the procedure with the other burgers.

On the Big Green Egg, How to Cook Burgers


The temperature of the Big Green Egg should be approximately 500 degrees. While burgers are simple to prepare, I like to probe them so that I can check the temperature without having to open the lid.

Place one in the thickest burger and the other in the thinnest while probing them. If all the patties are the same size, this can assist you determine when the smaller ones are ready to be withdrawn.

Close the lid and place the burgers straight on the grate.


When the probes indicate that the burgers have reached 140-145 degrees, open the lid and flip them.


Allow them to cook until the internal temperature reaches 160 degrees before removing them. The USDA recommends that beef be cooked to a minimum internal temperature of 160°F (or whatever your preferred doneness level is).


If you want cheese, add it when the temperature reaches 155-158 degrees and it will be properly melted when the temperature reaches 160 degrees.


How to Make the Burger More Flavorful

Simply add some wood chips to an already delicious, easy-to-make burger to add even more flavor. Simply place them in the bottom of the Big Green Egg to do this.

If you want to venture out and make the burger even more flavorful, I suggest adding the following to the mix:

  • Apple Wood Chips – This is a sweet scented smoke with a hint of fruitiness that is perfect for seasoning poultry, beef, or pork.
  • Mesquite Wood Chips — This wood burns hotter and quicker, making it ideal for seasoning poultry or meat.
  • Hickory Wood Chips – This wood imparts a sweet taste to the meat and is ideal for seasoning poultry, beef, and pig.

These burgers are also fantastic with a side of Big Green Egg Baked Beans with Bacon.

A “big green egg burgers 350” is a Kamado grill. The grill can cook food in both direct and indirect heat. It has been used for cooking everything from steaks to vegetables.

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