Lotta Cheese Cheese Burger

Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

Lotta Cheese Cheese Burger

Lotta Cheese Cheese Burger, we got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2 slices of Swiss cheese on top of every ½ pound burger. But, Patti mixed lots of shredded cheese in with the meat and seasonings before forming the patties. Really cheesy…in a good way, the Lotta of Cheese Cheese Burger…

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…

Lotta Cheese Cheese Burger
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes at 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Rancher’s Mesquite

Ingredients: Lotta Cheese Cheese Burger

  • 2lbs. lean ground beef 85/15
  • 2 cups shredded cheese, we used Italian blend
  • 1 Tablespoon Green Mountain Grill Beef Seasoning
  • 1 Tablespoon fresh garlic, minced
  • 8 cheese slices, your favorite
  • Bacon strips, optional (precooked)
  • Condiments of choice
  • Hamburger buns

Lotta Cheese Cheese Burger
A Wood Pellet Grill Recipe

Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

Our Ingredients

Directions: Lotta Cheese Cheese Burger

In a large bowl mix ground beef with shredded cheese and seasonings, then form into four patties. Sometimes we use a press and sometimes not. Both Good… Chill (Burgers hold together better when chilled and go on the hot grill cold) These guys were big so we grilled them for 20 minutes at 400 degrees (205c), 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars as I call them.

Add the cheese and bacon the last 5 minutes of your cook. I like to pull my burgers at 160 degrees (71c). Keep in mind that they will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). 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.

Lotta Cheese Cheese Burger
A Wood Pellet Grill Recipe

Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

 ½ Pound Patties

Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

 Cheesey Goodness on the Grill Grates Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

Add the Cheese and Bacon the Last 5 Minutes

Lotta Cheese Cheese Burger
A Wood Pellet Grill Recipe

Lotta of Cheese Cheese Burger, wood pellet, grill, BBQ, smoker, recipe

Let’s Eat!!!

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza 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 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 and Do What You Love
Ken & Patti

https://datenightdoins.com
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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/ 

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

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Our Cutlery Provided By:

https://datenightdoins.com

 

Lotta Cheese Cheese Burger
 
Prep time
Cook time
Total time
 
We got a complaint from some friends that when they go out for burgers the meat is paper thin and the cheese, if you can find any, is tasteless. We had no choice but to say “See you tomorrow, come hungry!” Everyone was happily stuffed and knew they were eating a cheese burger. They may be back again tomorrow. Not only was there 2 slices of Swiss cheese on top of every ½ pound burger. But, Patti mixed lots of shredded cheese in with the meat and seasonings before forming the patties. Really cheesy…in a good way, the Lotta of Cheese Cheese Burger…
Author:
Recipe type: Burger
Cuisine: American
Ingredients
  • 2lbs. lean ground beef 85/15
  • 2 cups shredded cheese, we used Italian blend
  • 1 Tablespoon Green Mountain Grill Beef Seasoning
  • 1 Tablespoon fresh garlic, minced
  • 8 cheese slices, your favorite
  • Bacon strips, optional (precooked)
  • Condiments of choice
  • Hamburger buns
Instructions
  1. In a large bowl mix ground beef with shredded cheese and seasonings, then form into four patties. Sometimes we use a press and sometimes not. Both Good… Chill (Burgers hold together better when chilled and go on the hot grill cold) These guys were big so we grilled them for 20 minutes at 400 degrees (205c), 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars as I call them.
  2. Add the cheese and bacon the last 5 minutes of your cook. I like to pull my burgers at 160 degrees (71c). Keep in mind that they will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

 

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