Bubbie’s Special Burger because Patti’s Bubbie aka granny made sandwiches with her special sauce, cold cuts, Swiss cheese and Cole slaw on fresh rye bread. Ken, who lives for burgers, thought this would be great with a big ½ lb. burger. Of course he was right when it comes to burgers! Pure Burger Porn!!! We also included a recipe for Bubbie’s special secret sauce, so don’t tell anybody our secret. We also gave it a nice “Kiss of Smoke“.
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…
Bubbie’s Special Burger A Wood Pellet Grill Recipe
Prep Time: 10 minutes Cook Time: 20 minutes at 400* (205c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain’s Gourmet Blend BBQ Pellet
Ingredients: Bubbie’s Special Burger
- 4 ½ lb. burgers, 85/15
- 8 slices Swiss cheese
- ½ lb. Cole slaw
- Date Night Doins Gourmet Steak Seasoning, to taste
- Bubbie’s Secret Sauce
- 8 slices marble rye bread
Bubbie’s Secret Sauce
- ¼ cup ketchup or chili sauce
- ¾ cup mayonnaise
- 3 Tablespoons sweet pickle relish
- 1 Tablespoon hot horseradish
Bubbie’s Special Burger A Wood Pellet Grill Recipe
Cooking Directions: Bubbie’s Special Burger
Make your hamburger patties, we like half pounders, but you can make these however you like them. Generously sprinkle burgers with Date Night Doins Gourmet Steak Seasonings and place them into the refrigerator until ready to use. Burgers hold together better if they go onto the grill cold.
In a small bowl whisk ingredients for sauce and put it into the refrigerator until ready to use.
Place your ½ pound burgers onto the preheated (400*) Grill Grates. We grilled these for about 12 minutes per side with a quarter turn at 6 minutes.
Add the cheese the last 5 minutes or so of your cook.
When the meat reaches an internal temperature 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 (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.
Bubbie’s Special Burger A Wood Pellet Grill Recipe
Bubbie’s Special Burger A Wood Pellet Grill Recipe
Bubbie’s Special 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
