Patti’s Patty Melts, we love burgers. Ken wants them at least once a week in different ways. Patti wanted something different and not on a plain old burger bun and sourdough bread is one of our favorites. Adding grilled onions and Swiss cheese grilled all together with the burger made it just what we wanted. This is grate for tailgating and camping too.

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…

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See Our Cookbook: 30 Days 30 Burgers: Green Mountain Grill

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 30 min. smoke @ 150 degrees (66c), 25 min. @ 350 degrees (177c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Green Mountain’s Gold Blend BBQ Pellet

Ingredients: Patti’s Patty Melts

• 1 ½ lbs. ground beef 80/20
• 3 teaspoons Green Mountain Grills Beef Seasoning Blend
• 1 teaspoon fresh black pepper, coarse grind
• 8 slices sourdough bread, thick slices
• 8 slices Swiss cheese
• 1 teaspoon butter, melted
• 1 small sweet onion, sliced
• Mayo
• Thousand Island salad dressing

Backyard BBQ
A Wood Pellet Grill Recipe

Directions: Patti’s Patty Melts

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Wood Pellet Grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

Preheat the grill to 150* (66c), and place your patties directly onto the grill grate for around 30 minutes to pickup that “Kiss of Smoke”. You can skip this part if you like and just grill your patties @ @ 350* (177c).

In medium bowl mix the ground beef with seasonings. Form into four big patties.

Sauté the onions in melted butter.

Lightly spread the bread with mayo on both sides and place on your grill (We used Grill Grates Griddle for this). Brown both sides of the bread.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150* (66c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of that “Kiss of Smoke”.

After 30 minutes, bring the heat up to 350* (177c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 5 minutes per side with a quarter turn at the halfway point. Perfect. (we like ours a little on the rare side)

Top the burgers with Swiss cheese, grill until cheese is melted.

Place burger on one bread slice top with grilled onions and top with second bread slice.

Serve with Thousand Island dressing.

When the meat reaches an internal temperature around 160* (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (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* (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.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

Backyard BBQ
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, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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