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Benedict Burger
Benedict Burger Sliced Eggs, Canadian bacon and Muenster Cheese Burger


Benedict Burger with an Eggs Benedict theme. We Stufz ¾ a pound patty of sausage with eggs, Canadian Bacon and Muenster cheese and topped it off with Patti’s Garlicky Hollandaise sauce. These burgers can be served either with or without a bun. To give you an idea just how big this burger is we used 3 pounds of sausage for 4 Stufz burgers.

Tonight, one of my oldest friends, whom I have only seen four or five times in the last 15 years, is coming with the new lady in his life. Little did he realize he was setting her up for a seat as a “Crash Test Dummy”. Patti and I wanted to try out our new Benedict Burgers and Chipotle Nachos with a taste test. I am afraid I set Peggy on fire with our Chipotle Nachos. Good 1st impression, you think? Jack on the other hand cleaned his plate and hers… Patti loves when we do these. She has half for dinner and the other half the next day, like a cold meatloaf sandwich.

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…

Benedict Burger
A Wood Pellet Grill Recipe

Prep Time: 20 minutes
Cook Time: 10 minutes per side @ 450* (230c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets:
Green Mountain ‘s Texas Blend BBQ Pellet

Ingredients: 4 Burgers

  • 3 lbs. bulk breakfast sausage
  • Canadian bacon, thinly sliced
  • Muenster cheese, thinly sliced
  • 4 hard boiled eggs, thinly sliced

Patti’s Lite Hollandaise Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients: Patti’s Lite Hollandaise Sauce

  • ½ cup our light garlic mayonnaise
  • ½ cup plain non-fat yogurt
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice, fresh if possible
  • 1 teaspoon fresh dill
  • ½ teaspoon white pepper

    Benedict Burger II
    Our Burger Stuffing

Benedict Burger
A Wood Pellet Grill Recipe

Directions: Patti’s Garlic Hollandaise Sauce

Mix all ingredients until smooth. Simmer on low heat stirring constantly until heated through.

Benedict Burger II
Patti’s Garlic Hollandaise Sauce

 

Directions: Stuffing Mix

The cheese will be easier to work if you let it come to room temperature first. Patti uses a potato peeler to shave thin slices of cheese off the chunk. This makes it real easy to get thin slices and it melts quicker.

Benedict Burger II
Make the Pocket

 

Benedict Burger II
Fill the Pocket, Don’t Forget the Cheese

Benedict Burger
A Wood Pellet Grill Recipe

Directions: Benedict Burger

“Stufz” the burgers form the pocket and fill the top with your meat. Then, add your filling to the pocket. Be sure not to overfill by going above the sides. Keep the sides clear of any filling so you get a good bond with the top piece. I put in as much bacon, eggs and cheese as I could without going over the top.

TIP: You don’t need a “Stufz”, if you don’t have one these are easy to do by hand.

These burgers were 3/4 pounders and you can make them smaller by cutting back on the meat. But, I don’t know why you would want to do anything like that. These were perfect. The key we found was to take the amount of meat you want for a patty, and then take 1/3 of it out for the top.

Perheat your Grill Grates to 450* (230c) place your burgers on the Grill Grates for 5 minutes a side. If you want a nice looking grill char about half way through each side give the burger a quarter turn. Just beautiful!

When patties reache an internal temperature around 165* (74c) pull them 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 (Our Store) 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.

Benedict Burger II
A Pound of Sausage and Stufzing and 2 ½ Inches Thick

Benedict Burger
A Wood Pellet Grill Recipe

Benedict Burger II
Love My Grill Grates

 

Benedict Burger
Let’s Eat!!!

Benedict Burger
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, 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 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

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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/ 
Green Mountain Grills LLC 1 800 603 3398 Email: info@greenmountaingrills.com http://greenmountaingrills.com/contact/
Grill Grates http://www.grillgrate.com/
Q-Stoves Outdoor Wood Pellet Patio Heaters http://www.qstoves.com/  206-909-0397 vp@qstoves.com
Briggs True Texas Sauces & Seasoning https://briggstrue.com/
Bull Rack System EarthWorks Supply 503-678-7744 http://www.earthworkssupply.com/
Don Godke’s Downdraft http://dongodkesdowndraft.com/
Butcher BBQ http://www.butcherbbq.com/
Maverick ProTemp Instant Read Thermometer (Our Store)

https://www.chef-ofthefuture.com/ 973 780 5895 info@chef-ofthefuture.com
Meat Rake (360)-524-2087 Email: meatrakes@hotmail.com http://meatrake.com/
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861 www.grandvillesbbqsauces.com
The Smoking Wedgie Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-
Duck Fat Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-
Our Cutlery Provided By:

 

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This Post Has One Comment

  1. Great idea! I’ve recently started getting in to stuffed burgers and have been looking for some different flavour combos

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