Bacon Bacon Bacon Burgers started with a jar of bacon jam and grew from there. Ken has been talking for some time about a 50/50 burger where the meat is half ground beef and half ground bacon. But, that wasn’t quite enough bacon so we stuffed the burger with bacon jam and topped our bacon burger bonanza with ¼ lb. bacon square. With a “Kiss of Smoke” the smells coming from our Sawtooth Grill were crazy good.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Sawtooth Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes @ 400 degrees (205c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellet
See Video: http://datenightdoins.com/video-bacon-bacon-bacon-burgers/
Ingredients: Bacon Bacon Bacon Burger
- 1lb. ground beef 93/7
- 1lb. bacon, ground in a food processor
- 12 Tablespoons bacon jam, we like Trader Joe’s brand
- 2 Tbsp. Briggs True Texas Seasoning, or to taste
- 16 slices bacon for 2 bacon squares
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
Directions: Bacon Bacon Bacon Burgers
Put a pound of bacon in the freezer until it is firm. Cut into 1 inch cubes and place it in the food processor a little at a time and do a rough grind on it. Set it aside. I put my Briggs True Texas Seasoning in the processor with the bacon.
We used extra lean burger thinking the bacon will make the burgers moist and juicy. And it did.
I used a burger press and made 8 – ¼ pound patties to end up with 4 – ½ burgers.
Take a patty and place 3 or 4 spoonfuls of the bacon jam in the middle of it. Then, place another patty over it and seal the seams with your thumbs. Now you’re ready for the grill.
Make your Bacon Squares, see recipe; http://datenightdoins.com/bacon-squares/
Preheat your Grill Grates to “Screaming Hot” 400 degrees (205c) and place your burgers directly on it. I did these for about 12 minutes a side with a quarter turn at 6 minutes.
Remember to cook by your internal meat temperature not time as to every cook is different.
When the burger reaches an internal temperature around 160 degrees (71c) pull them off, cover and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
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.
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
Bacon Bacon Bacon Burgers
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What you Love,
Ken & Patti
