The Carnivore Burger, as we continue our quest to explore new “Burger Frontiers” we present you The Carnivore Burger. A meat lovers burger that is a challenge to eat, you have to work your way around the edges working your way into the heart of the burger. Pure Hamburger Haven.

The Carnivore Burger is a meat lovers burger with 3 1/3 pound all beef hamburger patties topped with 2 slices each one. Two bacon squares between the patties, because no burger is complete without bacon. Then, it’s piled high with onions, lettuce and tomato, drizzled with Country Bob’s sauce. DANG, I say Dang this was good!

It’s crazy, but I dream of this stuff and now with my new camera, playing with the lighting it’s even more fun. We get great tasting burgers and get to play with my toys, our Green Mountain grill and camera. It’s a Win Win for us. Life is good!

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…

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The Carnivore Burger
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 8 minutes @ 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: BBQPelletsOnLine

Ingredients: The Carnivore Burger

• 6 1/3lb. burgers 80/20, 3 per burger
• 2 bacon squares http://datenightdoins.com/bacon-squares/
• Swiss cheese, 2 slices per patty
• Havarti cheese, 2 slices per patty
• Muenster cheese, 2 slices per patty
• Country Bob’s sauce
• Chef of the Future “Southwestern Seasoning” rub, sprinkled generously on both sides of burgers
• Thinly sliced red onion
• Lettuce & tomato
• Condiments of choice
• Hamburger buns

The Carnivore Burger
A Wood Pellet Grill Recipe

Directions: The Carnivore Burger

Preheat the grill to 400* (205c); we like to use Grill Grates on our grills. They add a nice hot sear to your recipes. Generously season your burgers with Chef of the Future “Southwestern Seasoning” rub and put them in the fridge until you’re ready for them. Burgers hold together better when they go on the grill cold.

We are doing 4 minutes per side here so after 2 minutes give the burgers a quarter turn. 2 more minutes flip the burgers, . Add your cheese and do a quarter turn to the burger. About 8 minutes cooking time should do, but grill them to your taste. Pull them and build your burger. U.S.D.A. safe for all ground meat is 165* (74c). 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.

The Carnivore Burger
A Wood Pellet Grill Recipe

 

The Carnivore Burger
A Wood Pellet Grill Recipe

 

The Carnivore Burger
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, 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

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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