Our Blackened Half Pound Burger is a big ½ lb. burger slathered with our “Smoked Garlic Sauce” as a binder for the seasoning. Then, seasoned with Zatarain’s Blackened Seasoning and a nice coat of coarse ground black pepper.
We love cooking with smoky garlic and black pepper and this was A BIG Juicy Burger with most basic cooking ingredients. Then with our “Smoky Garlic Pepper Mayo” and a “Kiss of Smoke” we were in “Big Burger” Heaven…
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our 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…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
See our Cookbooks, Garlic Lovers, With a Kiss of Smoke
Link for Our “Smoky Garlic Pepper Mayo”
Link for Our “Smoky Garlic Sauce”
Prep Time: 5 minutes Cook Time: 10 minutes Grill: Gas Grill Pellets: BBQPelletsOnline
Backyard BBQ A Gas Grill Recipe
Ingredients: Blackened Half Pound Burger
- 2 lbs. lean ground beef 85/15 (4 patties)
- Zatarain’s Blackened Seasoning
- Coarse ground black pepper
- Smoked Garlic Sauce (Ours, see link)
- Sliced cheese, use your favorite
- “Smoky Garlic Pepper Mayo” (Ours, see link)
- Bacon, to taste
- Grilled Onions
- Buns & toppings of choice
Backyard BBQ A Gas Grill Recipe
Cooking Directions: Big Mouth Burger
Form into four ½ lb. patties and rub them with the garlic sauce to bind your seasoning onto the meat. Then season.
Preheat your Grill Grates and light your Wedgie for that ”Kiss of Smoke”.
When your Grill Grates are screaming HOT (500* 260c) place your patties on for about 5 minutes per side with a quarter turn around 2 minutes. The last minute or so of your cook add the cheese. Your cooking times will vary a bit by the size of your patties and the griddle temp.
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 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.
Backyard BBQ A Gas Grill Recipe
Backyard BBQ A Gas Grill Recipe
Backyard BBQ A Gas Grill Recipe
