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Bacon Garlic BurgerBacon Garlic Burger

How about a great cheeseburger smothered with bacon, garlic and onions? We put our garlic skillet on steaks or have it as a side all the time. We got to thinking it would be great on a burger, too.

Smoked it all on the grill and it was Hamburger Heaven! Tonight, to add a little more “special”, we made a little Chipotle Mayo using Country Bob’s All Purpose Sauce.

Bacon Garlic Burger
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 40 minutes
Grill: Traeger Pellet Grill
Pellets: Lumberjack Oak

Ingredients: Bacon Garlic Burger

  • 2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)
  • 2 eggs, severely beaten
  • ¼ cup crushed dried garlic
  • ½ tsp. black pepper
  • ½ tsp. Country Bob’s Seasoning Salt
  • 1 cup Country Bob’s All Purpose Sauce
  • Buns of choice (onion buns here)
  • Condiments of choice

Bacon Garlic Burger
A Pellet Grill Recipe

Ingredients: Country Bob’s Sauces and Seasonings Chipotle Mayo

  • ½ cup Mayo
  • ½ cup Country Bob’s All Purpose Sauce
  • ½ tsp. ground white pepper
  • 1 tsp. ground garlic
  • 1 tsp. Chipotle Chili powder

Directions: Country Bob’s Sauces and Seasonings Chipotle Mayo

Mix all of the ingredients in a small bowl and place in it the fridge. The garlic and pepper were dry and will need time to get happy, at least 30 minutes.

Bacon Garlic BurgerCountry Bob’s Chipotle Mayo
Bacon Garlic BurgerGarlic Skillet

If You LOVE Smoked Garlic, Bacon and Onions this is Well Worth the Time.

Bacon Garlic Burger
A Pellet Grill Recipe

Directions: Garlic Skillet

For this I just put a few handfuls of peeled garlic and bacon ends and pieces into a large cast iron skillet and set it on the smoker for 30 minutes. Sometimes Patti makes me add her favorite mushrooms towards the end.

Then, I slice a large sweet onion or 2 and put that into the skillet for another 30 minutes. Still in the smoke mode. I do this once or twice a week, and it is well worth the time.

Place your garlic skillet on the grill at medium heat 300-350 degrees. Close the lid and just let them go in the smoke and get happy for 20 minutes or so. Stir them now & then.  When they start to get soft, put your burgers on and grill them as you normally do.

Bacon Garlic Burger
A Pellet Grill Recipe

Directions: Bacon Garlic Burger

Mix the beef, eggs, garlic, pepper, CB’s Salt and CB’s Sauce in a bowl. Make you patties either by hand or use a press. Tonight we did it by hand. Ken likes the press because they’re a more uniform size. Patti likes to shape them by hand, because she likes them thick and cooked rare. Put the patties back into the fridge until you are ready to put them on. (You grill hamburger patties COLD, the patties hold together better. Unlike steak, that goes on at room temp so it cooks more evenly.)

Cooking Directions: Bacon Garlic Burger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

The Traeger is a SMOKER!!! USE IT… I SMOKE everything for 30 minutes before I put any heat under it. It is just magic what the smoke does to your food. The Traeger uses pellets and they come in lots of flavors.

Place burgers and the garlic skillet 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”; the temperature is around 160 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores up so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the digital control up to 350 degrees and pull the meat off the grill. Add the onions to the skillet and go for another 30 minutes stirring now and then so they don’t stick to the skillet and burn.

 When the garlic and onions start to get soft, put the meat back onto the center of the grill and cook until you reach your desired doneness. For big burgers, like this, I like to give them about 5 minutes a side. This will be about medium rare.

Add cheese and close the lid, it will melt in a minute or so. Then, when you prepare your bun, put some of the garlic, bacon and onions on top of your burger. Lots of flavors…all good.

Bacon Garlic Burger
A Pellet Grill Recipe

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 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.

Bacon Garlic Burger

Prep Time: 10 minutes
Cook Time: 10 minutes
Grill: Gas

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 – 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Bacon Garlic Burger
A Pellet Grill Recipe

Preparing Charcoal Grill

Medium Indirect Heat
Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going high heat here for about 10 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Bacon Garlic BurgerAdd Some Country Bob’s before you add the Cheese

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including the Louisiana, Memphis, Royall, Traeger wood pellet grills, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, 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,
Ken & Patti

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http://www.louisiana-grills.com/

Our Thanks To:

Country Bob’s All Purpose Sauce
Country Bob’s Sauces and Seasonings
Maverick Industries, Inc
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Grandville’s Gourmet BBQ Sauces
360 943 2861
www.grandvillesbbqsauces.com

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