Million Dollar Burger

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Million Dollar Burger was created because man does not live by ground chuck alone. Not when Raider Red meats sent us 2lbs. of filet mignon steaks. These were ½ lb. each and about 2” thick. Ken grilled them perfectly rare on our Green Mountain Grill. No need for fancy condiments, we just topped them with creamy Brie cheese, a few onion rings and Ken’s special steak sauce. To quote our late, great friend Tony the Sailorman : these were most excellent! 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…

See Video: https://datenightdoins.com/video-million-dollar-burger/

Million Dollar Burger
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 16 mins. 450* (232c) for 8 minutes per side
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Million Dollar Burger

4 ½ lb. Raider Red Filet Mignon Steaks
4 oozes. creamy Brie spread, we like Alouette brand
Onion rings, for topping
Date Night Doins Date Night Heat, to taste
Date Night Doins Gourmet Steak Seasoning, to taste

Ken’s Special Steak Sauce

1 cup mayonnaise
1 Tablespoon our “Smoked Garlic Sauce”
1 Tablespoon Briggs True Spicy Bourbon Bacon BBQ Sauce
2 teaspoons fresh black pepper
Onion rings, optional
Rolls of choice

Million Dollar Burger
A Wood Pellet Grill Recipe

Our Ingredients

Cooking Directions: Million Dollar Burger

In a small bowl whisk sauce ingredients until well blended then placing into the refrigerator until ready to use.

Generously sprinkle the meat with your seasonings. We used our Date Night Doins Gourmet Steak Seasoning with a little Date Night Doins Date Night Heat, to taste.

Preheat you’re your Grill Grate to a “SCERAMING” 450* (232c) and place your steaks on them for 8 minutes per side with a quarter turn at 4 minutes for those beautiful “Flavor Bars”.

At 120* (49c) top with the cheese, remove the steaks from the grill when the cheese melts a bit.

When the meat reaches an internal temperature around 125* (54c) pull it off, cover it and let it rest for 5 while getting your buns ready. U.S.D.A. safe is 125* (54c). 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.