Raider Red Ultimate Breakfast Burger
Raider Red Ultimate Breakfast Burger! We love this burger, it is a “Big” burger packed with our favorite breakfast goodies. As your devouring this burger you experience the savory sausage with a kiss of blueberry sweet, smoky bacon, sharp cheddar cheese, crunchy hash browns all topped with an egg and wrapped in Texas toast. All with the perfect “Kiss of Maple Smoke”. Awesome.
Ken doesn’t do subtle. Especially when we have some of Raider Red Blueberry sausage! Red River’s prime meats get our creative juices flowing.
When you buy products from Raider Red Meats, you not only support students in their pursuit of excellence and success, but supporting individuals who may not be able to meet their needs in the local community. All proceeds generated from the sale of Raider Red Meats provides funds for judging teams, graduate student research and scholarships for students within the Department of Animal & Food Sciences at Texas Tech.
See Video: http://datenightdoins.com/video-raider-red-ultimate-breakfast-burger/
Raider Red Ultimate Breakfast Burger
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Mountain Maple
Ingredients: Raider Red Ultimate Breakfast Burger
- 2lbs. Raider Red Blueberry Pork Sausage
- 4 eggs, poached
- 8 frozen hash brown patties
- Chef of the Future Honey, Garlic, Bourbon Seasoning, to taste
- Thick sliced bacon, cooked
- 4 slices thick cheddar cheese
- Texas Toast
Raider Red Ultimate Breakfast Burger
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Raider Red Ultimate Breakfast Burger
Preheat your Grill Grates to 400* (205c).
Form sausage into 4 ½ lb. patties, making small indentation on the top for the egg. Season with the Chef of the Future “Honey, Garlic, Bourbon” Seasoning and you’re ready for the grill.
Place the hash brown patties directly onto the “Hot” Grill Grates about 5 minutes before you add the meat to the grill. Add the sausage burgers for 10 minutes per side with a quarter turn at 5 minutes.
When your patties reach an internal temperature around 160* (72c) top the hash browns with cheese and place a lightly poached eggs in the pocket you made in the burgers.
When the cheese has melted on the hash browns bring everything in and build your Raider Red Ultimate Breakfast Burger.
U.S.D.A. safe for all ground meat is 165* (72*). 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.
Raider Red Ultimate Breakfast Burger
A Wood Pellet Grill Recipe
Make a Little Pocket for the Egg
20 Minutes on the “Hot” Grill Grates
Melt the Cheese
Raider Red Ultimate Breakfast Burger
A Wood Pellet Grill Recipe
Time to Add the Egg
Time to Bring Them In
Let’s Build Our Burgers
Raider Red Ultimate Breakfast Burger
A Wood Pellet Grill Recipe
Looking Good
Let’s Eat!!!
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 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
http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning
“Date Night Butt Rub“
“Date Night Heat”, Add a Little Heat To Your Meat“
“Date Night Gourmet Steak Seasoning“.
Our Thanks To:
Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University
Our Cutlery Provided By:
- 2lbs. Raider Red Blueberry Pork Sausage
- 4 eggs, poached
- 8 frozen hash brown patties
- Chef of the Future Honey, Garlic, Bourbon Seasoning, to taste
- Thick sliced bacon, cooked
- 4 slices thick cheddar cheese
- Texas Toast
- Preheat your Grill Grates to 400* (205c).
- Form sausage into 4 ½ lb. patties, making small indentation on the top for the egg. Season with the Chef of the Future “Honey, Garlic, Bourbon” Seasoning and you’re ready for the grill.
- Place the hash brown patties directly onto the “Hot” Grill Grates about 5 minutes before you add the meat to the grill. Add the sausage burgers for 10 minutes per side with a quarter turn at 5 minutes.
- When your patties reach an internal temperature around 160* (72c) top the hash browns with cheese and place a lightly poached eggs in the pocket you made in the burgers.
- When the cheese has melted on the hash browns bring everything in and build your Raider Red ultimate Breakfast Burger.
- U.S.D.A. safe for all ground meat is 165* (72*). 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.
