Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Memphis Elite Wood Fire Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood burning stove, 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…

Sometimes only a big cheese burger will do for lunch or dinner. We used third pound burgers for a big beefy taste and Havarti cheese for a smooth finish. Served them on big chibata buns we got at the Murrieta Farmer’s Market. Also, a great place for greens aka lettuce and huge tomatoes. Thanks Rosa from Apson Farms!

Cheese Burgers on Garlic Cheese Chibata Rolls
A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 6 minutes
Grill: Memphis Elite Wood Fire Pellet Grill/Smoker
Pellets: Lumberjack Oak

Ingredients: Cheese Burgers on Garlic Cheese Chibata Rolls

• 4 1/3lb. burgers, we used 80/20
• 4 slices Havarti cheese
• 2 Chibata rolls
• 4 Tablespoons butter, softened
• 2 Tablespoons Parmesan cheese, grated
• 1 Tablespoon garlic, minced
• Memphis Smokehouse Steak Seasoning, to taste
• Lettuce and tomato, optional

Cheese Burgers on Garlic Cheese Chibata Rolls
A Pellet Grill Recipe

Directions: Cheese Burgers on Garlic Cheese Chibata Rolls

Sprinkle your burgers on both sides with Memphis Smokehouse Steak Seasoning.Combine softened butter with Parmesan cheese and garlic. Spread thickly on rolls.

Cheese Burgers on Garlic Cheese Chibata Rolls
A Pellet Grill Recipe

Cooking Directions: Memphis Wood Fire Pellet Grill/Smoker

I used the Memphis “Open Flame” Flavorizer Insert tonight, just learning how to enjoy it. So I wanted to do something simple to get our SEAR on.

You can insert the “Open Flame Flavorizer” anytime depending on how and what your cooking. Tonight I didn’t have any sides on so I put the insert in before I started the grill. It is just a little easier to handle if it’s not hot. But, The Memphis Genie Multi-Tool makes this easy even when hot.

Memphis “Open Flame” Flavorizer Insert

Open the lid and set the ITC (Intelligent Temperature Control) to “180” degrees (84c). After about five minutes you can shut the lid. Give it a few minutes to heat up.

Set the ITC (Intelligent Temperature Control) to “OF 2” this will be between 600-700 degrees or (285-355c). Leave the hood open and give your grates time to heat up, 4 or 5 minutes and they will be really HOT.

Put your burgers directly over the “Open Flame Flavorizer”. I used a top of the line frozen hamburger patty and they went on frozen. They were done in about 3 minutes a side so when you put them on be ready to turn them, cheese them and then pull them. It will be that fast. The “Open Flame Flavorizer” lets a lot of heat up to grill with. So practice a few times before you have friends over.

You can see the smoke from the meat searing

When the meat reaches an internal temp around 130 – 140 (55c) pull it off. This will be medium rare, keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). Toast your bread at the same time. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Cheese Burgers on Garlic Cheese Chibata Rolls
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. Also you are only smoking at temps less than 250 degrees, 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.

This was a BIG burger

Cheese Burgers on Garlic Cheese Chibata Rolls
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Memphis, Royall, 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 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

http://datenightdoins.com
https://www.facebook.com/pages/Date-Night-Doins-BBQ-For-Two/
http://www.youtube.com/user/kenfisher92
http://pinterest.com/datenightdoins/
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 

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Grill Grates
http://www.grillgrate.com/