This week I wanted to put a different twist on our bacon cheese burger. I like the bacon in the burger. And what can be better than bacon, chipotle and cheese with some of Grandville’s Gourmet BBQ Sauce. (We just used the beef to hold it all together.)
The bacon flavor just jumps out at you and the smoky flavor of the chipotle. Add beef and cheese and you’ve got a nice juicy burger. This burger is another winner. It is lip licking good.
I really like the Grandville’s Gourmet BBQ sauces and used the Cajun Kick BBQ sauce and mixed it with lean ground beef. I don’t normally use lean beef for burgers because they are too dry and flavorless. But by adding the bacon and sauce you solve that little problem.
Grandville’s Bacon Cheese Burger
A Wood Pellet Grill Recipe
|Prep Time:||5 Minutes|
|Cook Time:||14 Minutes|
|Grill:||Green Mountain Wood Pellet Grill|
|Pellets:||Pacific Pellet Gourmet Hickory|
|• 3 lbs. lean ground beef|
|• 1 lb. bacon|
|• 1 large sweet onion, fine chopped|
|• 2 / cups Grandville’s Cajun BBQ Sauce|
|• 2 eggs, beaten|
|• 2 Tbsp Cajun seasoning|
|• 2 Tbsp coarse black pepper|
|• 3 Tbsp dry roasted garlic|
|• Muenster cheese, sliced|
|• Your favorite buns|
- Cook the bacon until it is just done, still limp and juicy. Then cut it into bite size pieces. I used kitchen shears for this. It is easier than using a knife. Put everything in a large bowl and mix well. Now you can either return your meat to the refrigerator or make your patties first then into the fridge. You want to give your seasonings time to get happy. Also, burgers are best grilled right out of the fridge, they hold together better, unlike steak that you grill at room temperature.
- Grill these @ 400 degrees (205c) for about 5 minutes or so on each side. This varies of course depending on how big the burgers are, and how well done you want them. A big ^ pound burger will be a little pink inside on my grill, just the way we like them.
- Remember to give them some time before you try to flip them. If they are not ready they will stick to the grill and flipping them will tear them up. When they are ready they will come up easily… When the meat reaches an internal temp around 160 degrees (74c) pull it off, cover it and let it rest for 5 to10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.