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Grandville’s Bacon Cheese Burger, wood pellet, grill, smoker, RecipeGrandville’s Bacon Cheese Burger

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 Steve’s Grandville 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 Steve’s Cajun 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

Ingredients: Grandville’s Bacon Cheese Burger

  • 3 lbs. lean ground beef
  • 1 lb. bacon
  • 1 large sweet onion, fine chopped
  • 2 ½ 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

Grandville’s Bacon Cheese Burger, wood pellet, grill, smoker, RecipeCut the Bacon with Kitchen Shears

Grandville’s Bacon Cheese Burger
A Wood Pellet Grill Recipe

Directions: Grandville’s Bacon Cheese Burger

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 ½ 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. 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.

Grandville’s Bacon Cheese Burger
A Wood Pellet Grill Recipe

Grandville’s Bacon Cheese Burger, wood pellet, grill, smoker, RecipeSometimes We Use a Burger Press to Make Nice ½ Pound Patties

Grandville’s Bacon Cheese Burger, wood pellet, grill, smoker, RecipeMelt the Cheese

Grandville’s Bacon Cheese Burger, wood pellet, grill, smoker, RecipeLets Eat!!!

Grandville’s Bacon Cheese Burger
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Akorn Kamado, 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
https://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/

https://datenightdoins.com

Grandville’s Bacon Cheese Burger
Recipe Type: Hamburger
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
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 Steve’s Grandville 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 Steve’s Cajun 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.
Ingredients
  • 3 lbs. lean ground beef
  • 1 lb. bacon
  • 1 large sweet onion, fine chopped
  • 2 ½ 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
Instructions
  1. 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.
  2. 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 ½ pound burger will be a little pink inside on my grill, just the way we like them.
  3. 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. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

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