Butter Burgers on the Big Green Egg | Backyard Smoke Show

RECIPE PDF

Forget everything you thought you knew about burgers. Dry patties, overcooked centers, and flavorless bites are a thing of the past. These Butter Burgers on the Big Green Egg are rich, juicy, and downright indulgent.

This isn’t just another backyard burger. It’s a skillet-seared, butter-basted flavor bomb loaded with caramelized onions, mushrooms, and garlic. All the magic happens in one pan, and once you try this method, it’s going to ruin regular burgers for you forever.

What Makes a Butter Burger Special

The key to a great butter burger is exactly what it sounds like. Butter. Lots of it. Melted butter gets infused with garlic, onions, and mushrooms while basting each patty in flavor. Everything cooks together in the same skillet, which means less mess and more layered richness.

The Big Green Egg brings high, even heat to the equation, giving you the sear you want and the control you need to make every burger a masterpiece.

Ingredients

• 6 to 7 tablespoons butter
• Ground beef (80/20 recommended)
• Hamburger buns
• 2 tablespoons cooking oil
• Blues Hog Bold and Beefy Seasoning
• 1 Vidalia onion, thinly sliced
• 1 cup sliced baby bella mushrooms
• 2 garlic cloves, whole and lightly crushed
• Sliced cheese of your choice (optional)

EGGcessories and Setup

Equipment Needed:

• Big Green Egg
• Cast iron skillet
• Meat thermometer (optional)

EGG Setup

Preheat your Big Green Egg for direct cooking at 450°F. Once it reaches temperature, place a cast iron skillet directly on the cooking grate. Close the bottom draft door to one-quarter open. Leave the dome open while cooking.

Step-by-Step Instructions

1. Toast the Buns

Add 1 tablespoon of butter to the skillet. Once melted, place the buns cut side down in the pan and toast until golden. Set aside.

2. Prep the Patties

Portion your ground beef into equal-sized patties and press them slightly thinner than usual. Season both sides with Blues Hog Bold and Beefy Seasoning.

3. Sear the Burgers and Veggies

Add a small amount of cooking oil to the skillet. If space allows, add the burger patties along with the onions and mushrooms. Sear for 1 to 2 minutes to develop a crust.

4. Butter Baste

Add 4 tablespoons of butter and the crushed garlic cloves to the skillet. Use a spoon to baste the burgers with the melted, aromatic butter. This step adds flavor and moisture while helping to caramelize the onions and mushrooms.

5. Flip and Finish

Flip the burger patties when browned and continue cooking until they reach your desired doneness. Add 2 more tablespoons of butter and keep spooning the butter over the patties.

If using cheese, add a slice to each patty, then close the dome briefly to melt.

6. Assemble

Place each patty on the toasted buns and top with a generous pile of the butter-basted onions and mushrooms. Serve immediately.

Tips for Success

• Use a cast iron skillet for even heat and great searing
• Go with 80/20 ground beef for juicy burgers
• Use unsalted butter to control seasoning
• Don’t overcrowd the pan; give the patties space
• Baste frequently for more flavor and moisture
• Add a splash of bourbon or Worcestershire to the skillet for an extra punch

Final Thoughts

Butter Burgers on the Big Green Egg aren’t just burgers—they’re a celebration of heat, fat, and flavor working together. This is comfort food taken to the next level, with bold sear, rich butter, and toppings that soak up every drop of goodness.

They’re messy. They’re indulgent. And they’re completely unforgettable.