The Fatty Burger, we love a good fatty and we’ve made lots of variations, with lots more to come. But, tonight we wanted burgers…not just any old burger, but a burger that combined all the goodness aka bacon and cheese of a fatty. So, we stuffed 1/2lb. burgers with bacon and cheese and added the bacon weave. Plus, we added lots of garlic to cut down on the cholesterol. LOL. Pure Burger Porn…

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…

The Fatty Burger
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: Smoke 1 hr. @ 225* (52c), Grill 20 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Texas Blend BBQ Pellets

 Ingredients: Fatty Burgers

• 2lbs. ground beef, we used sirloin
• ¼ cup Mozzarella cheese, cut into small cubes
• ¼ cup bacon, chopped and cooked crisp
• 1 teaspoon Country Bob’s Seasoning Salt
• 1 Tablespoon our “Date Night Heat” Add a Little Heat To Your Meat (A pepper blend)
  
• 1 ½ Tablespoons fresh garlic, minced
• ¾ lb. maple bacon strips

The Fatty Burger
A Wood Pellet Grill Recipe

Directions: The Fatty Burger

Preheat your Grill Grates to 225* (52c), if your are using a wedgie for that extra “Kiss of Smoke” light it now.

After seasoning your meat form it into 1/4 pound patties.
Lay a patty flat in your hand and using your thumb form a pocket in it.
Fill the pocket with some of your bacon and cheese. Make a pocket in the top patty and place over the bacon filled patty.
Using your hands apply pressure and roll the patties in your hands sealing them together.

Make a basket weave with your bacon and lay your stuffed patty on it and fold the bacon around it. We used 6 strips of bacon for our weave. Place the patties back into the refrigerator until you’re ready to grill them. (Cold burgers hold together better on the grill)

We smoked these for an hour @ 225* (52c) in maple smoke. You can skip this part if you are hungry. Then, we grilled these big boys on our “Hot”grill grates for 20 minutes @ 400* (205c) for 10 minutes per side with a quarter turn at the half way point.

After smoking your burgers pull them off the grill , turn the (Temperature Control) up to 400*  (205c). When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side with a quarter turn at the half way point… Perfect.

When your reach an internal temp around 160* (72c) pull them off, cover and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. U.S.D.A. says 165* (74c) for all ground meat. 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.

The Fatty Burger
A Wood Pellet Grill Recipe

The Fatty Burger
A Wood Pellet Grill Recipe

The Fatty Burger
A Wood Pellet Grill Recipe 

The Fatty Burger
A Wood Pellet Grill Recipe

The Fatty Burger
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 do our recipes on any grill, even 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

https://datenightdoins.com
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“Date Night Butt Rub”
“Date Night Heat”, Add a Little Heat To Your Meat”
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