Double Stacked Stuffed Burgers, we smoke garlic all the time on the grill and tonight I took some of our chipotle smoked garlic and ground it up into a paste. I used that with more bacon and Swiss cheese really stuffing these burgers full of flavor. These half pound Stuffed Burgers were stuffed with smoked garlic, onions and bacon with more bacon and then Swiss Cheese then stacked with grilled onions and two more slices of Swiss cheese. These are Grate for tailgating…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain 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…

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time:  20 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Gourmet Blend BBQ Pellet

See Video: https://www.youtube.com/watch?v=bGAFB1c6wlM&feature=youtu.be

Ingredients: Double Stacked Stuffed Burgers

• 2 pounds ground beef, 80-20
• smoked garlic and onion, worked into a jam with mortar and pestle
• ¼ lb. bacon,  limp cooked and crumbled
• eight slices Swiss cheese
• Country Bob’s Seasoning Salt, to taste
• Fresh ground black pepper, to taste
• buns
• lettuce and tomato
• condiments of choice

 Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Directions: Double Stacked Stuffed Burgers

Patti seasoned up the hamburger and made 8 1/4 pound patties. Next take the patty and make a little pocket in it with your thumb. Then, you start filling the pocket what all your goodies. Take another patty and place it on top of your filled pocket.

Using your hands apply a little pressure and work around the seams real well with your thumbs and seal the two patties together. Now set them in the refrigerator until you are ready for the grill.

Perheat the grill to 400* (205c) and put your meat onto the grill. I did this for 8 minutes per side with a quarter turn at 4 minutes. Add the cheese, perfect.

When the burgers reach an internal temp around 165* (74c) pull it off, cover it and let it rest for 10 minutes before serving. USDA safe for all ground meat is 165* (74c) I use a Maverick ProTemp Instant Read Thermometer (Our Store) 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.

TIP: Ground meat does better on the grill when it’s cold because it sticks together better. Large meats like steaks, chops, and roasts do better on the grill when they are room temperature. They cook more evenly.

Last time we made a garlic skillet we made extra for this recipe. Here I’ve taken it and done a fine chop and then put it in a mortar and pestle to make a paste. This is bacon, garlic and onion made into a jam for our stuffing.

Here is a link for that recipe, https://datenightdoins.com/smoked-garlic-skillet/

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Seal the Seams

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Double Stacked Stuffed Burgers
A wood Pellet Grill Recipe

Save

Save

Save

Save

Save

Save