Crack Burgers on the MiniMax Big Green Egg

We have a special treat for you on this week’s FOGO Charcoal video! Our regular host, Captain Ron, has been under the weather, but the show must go on, and we couldn't have asked for a better fill-in. His talented and beautiful daughter, Kaitlyn, stepped up to take over and brought us an unforgettable recipe that you'll want to try right away: Crack Burgers on the MiniMax Big Green Egg.

These burgers are addictive, and it's easy to see why. Kaitlyn starts with perfectly seasoned beef patties that sizzle over FOGO’s premium briquets charcoal, delivering that signature smoky flavor we love. But that’s just the beginning! She layers the patties with a mouthwatering combination of cheddar cheese, crispy bacon, and caramelized onions. The kicker? It’s all seasoned to perfection with a special blend that will have you coming back for more, just like the name suggests.

Kaitlyn did an amazing job stepping into her dad's shoes and bringing this recipe to life. Whether you're a seasoned griller or just getting started, you’ll want to fire up your MiniMax Big Green Egg and give these Crack Burgers a try. They’re packed with flavor and perfect for your next cookout. Make sure to watch the full video and see Kaitlyn’s expert tips for creating the ultimate burger experience!

We hope that you enjoy the video.  We had a lot of fun making it and we think That Kaitlyn did a great job filling in.  Would you like to see her in more of our grilling videos?  Let us know in the comments section of the video.  If you would like to follow her on Instagram, her BBQ page is KickinKatesBBQ and check out her lifestyle/skateboard page, KaitSurfSkate.  I am sure she would love a follow!  Again, we hope you enjoy it, we’d like to send Captain Ron some speedy recovery wishes and thank you for tuning in!  Remember to get out and grill and we’ll see you the next time on The FOGO Life!  Kickin’ Kate…..OUT!

Directions:

1. Fill your grill with FOGO All Natural Briquets. Place 2 FOGO Fire Starters in the center of the coals and light them.  Allow the grill to heat up to 400° F using direct grilling.
2. In your BBQ Prep tub, divide the beef into 4 equal sized portions. Sprinkle each with a bit of the Ranch Dressing seasoning, Lanes 50/50 S&P and a dash of garlic powder.  Mix well and form into 4 equal sized patties.  Sprinkle a bit of each of the seasonings on top of the patty.  Set aside.
3. In a large bowl, combine the cheddar cheese, 1 tsp of Ranch Dressing seasoning, ½ tsp Lanes 50/50, a pinch of garlic powder, the bacon bits to taste, caramelized onions to taste and the mayo. Mix to combine.  Place in the refrigerator while cooking the burgers.  ( do this step one day ahead of time if possible)
4. Place the burger patties on the grill and cook them to your desired doneness. Open the buns and place them face down on the grill just long enough to toast them.  Beware, this can happen very quickly.
5. Now build your burger in this order-
   1. Bottom bun
   2. Burger patty ( you can place a piece of lettuce under the patty first, it will prevent the bottom bun from getting too soggy.
   3. The “crack” cheese mixture
   4. Top bun
6. Now you are ready to bite into this marvel of a burger that you just created. Be careful, you just may want to put the whole thing in your mouth at once, these are really that good!