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Peek Inside: Ray Lampe’s Big Green Egg Cookbook (and a recipe for Bacon and Egg Cheeseburgers!)

Oct 07, 2016

EGGheads now have a cookbook from Ray “Dr. BBQ” Lampe to answer all of their Big Green Egg questions and enhance their cooking skills! Ray Lampe’s Big Green Egg Cookbook was created  with Big Green Egg owners in mind, featuring recipes for grilling, smoking, roasting, and even baking.

Since closing his family’s trucking business 15 years ago, Lampe has been the spokeschef for the Big Green Egg. In this book, Lampe takes you through his tips and tricks to use the EGG. Each chapter highlights a different cooking technique and features savory recipes from all different types of cuisine.

The cookbook features more than 80 recipes, ranging from Chicken Wings with Pink Sauce, to Fiery Swordfish Tacos, to Green Velvet Cake.

Get a sneak peek at how much this book will enhance your Big Green Egg culinary skills with his sample recipe, which combines some of our very favorite foods: bacon, egg, cheese, and beef!

Bacon and Egg Cheeseburgers



This is a great combination for topping a burger, and although it is a little messy to eat, I never seem to get any complaints. If you buy your ground beef at the supermarket, look for “market ground” to get the ground-up trimmings just like the old days. Don’t ask where the other stuff is ground or you’ll be surprised. I usually cook the bacon and eggs in the house, but they can both be easily cooked outside on the cast-iron plancha (griddle) on the EGG. –Ray Lampe

Makes 6 burgers

Burgers
2 pounds ground beef
Kosher salt and black pepper

Sauce
1⁄4 cup ranch dressing
1⁄4 cup barbecue sauce
6 onion rolls, split
6 slices American cheese
12 slices bacon, cooked and drippings reserved for cooking eggs
6 large eggs

1. Prepare the EGG to cook direct at 500°F.

2. Divide the meat into 6 equal portions, form each portion into a ball, and then flatten each ball into a thin patty the size of the buns. Season the patties on both sides with salt and pepper.

3. To make the sauce, combine the ranch dressing and barbecue sauce in a small bowl and whisk until blended. Set aside.

4. Place the halves from 1 to 2 rolls, cut side down, on the EGG cooking grid and, working quickly, cook just until browned, about 10 seconds. Set aside on a platter and repeat with the remaining rolls in batches.

5. Place the burgers on the grid and cook for 2 to 3 minutes with the lid open, until well browned. Flip the burgers, close the lid, and cook for another 2 to 3 minutes, until well browned on the second side. Flip the burgers and top each one with a slice of cheese. Close the lid and cook for 1 minute, or until the burgers reach an internal temperature of at least 155°F. Transfer the burgers to a separate platter from the buns. Tent the burgers loosely with aluminum foil to keep warm while cooking the eggs.

6. Heat a large nonstick skillet over medium-high heat on the stove. Add the bacon fat reserved from cooking the bacon. Break the eggs into the pan and cook for 2 to 3 minutes, until set on the bottom. Flip the eggs and cook another for 2 to 3 minutes, until the whites are fully set.

7. Meanwhile, spread the bottom of each roll with 2 tablespoons of the sauce. Top with a burger and then with 2 bacon slices. When the eggs are ready, top each burger with an egg and season with salt and pepper. Close with the roll tops and serve.

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Andrews McMeel Publishing's blog brings you what our office is cooking for our families, what comics we're laughing about, and what we think you're going to love. Calendars, comics, and cookbooks, oh my!

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