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Million Dollar Burger

Million Dollar Burger was created because man does not live by ground chuck alone. Not when Raider Red meats sent us 2lbs. of filet mignon steaks. These were ½ lb. each and about 2” thick. Ken grilled them perfectly rare on our Green Mountain Grill. No need for fancy condiments, we just topped them with creamy Brie cheese, a few onion rings and Ken’s special steak sauce. To quote our late, great friend Tony the Sailorman : these were most excellent! Pure Burger Porn!!!

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…

See Video: http://datenightdoins.com/video-million-dollar-burger/

Million Dollar Burger
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 16 mins. 450* (232c) for 8 minutes per side
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Million Dollar Burger

Ken’s Special Steak Sauce

Million Dollar Burger
A Wood Pellet Grill Recipe Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Our Ingredients

Cooking Directions: Million Dollar Burger

In a small bowl whisk sauce ingredients until well blended then placing into the refrigerator until ready to use.

Generously sprinkle the meat with your seasonings. We used our Date Night Doins Gourmet Steak Seasoning with a little Date Night Doins Date Night Heat, to taste.

Preheat you’re your Grill Grate to a “SCERAMING” 450* (232c) and place your steaks on them for 8 minutes per side with a quarter turn at 4 minutes for those beautiful “Flavor Bars”.

At 120* (49c) top with the cheese, remove the steaks from the grill when the cheese melts a bit.

When the meat reaches an internal temperature around 125* (54c) pull it off, cover it and let it rest for 5 while getting your buns ready. U.S.D.A. safe is 125* (54c). 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.

Million Dollar Burger
A Wood Pellet Grill Recipe

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Seasoned and on the HOT Grill Grates

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Flip After 8 Minutes

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Love My Grill Grates 

Million Dollar Burger
A Wood Pellet Grill Recipe

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Top With the Cheese

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Time to Bring Them In

Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Looking Good 

Million Dollar Burger
A Wood Pellet Grill Recipe

Million Dollar Burger, Grill Grate, Maverick, HPBA, KCBS, How To BBQ, Ken Patti BBQ, Pellet Cooking, Bull Racks, Date Night Butt Rub, Date Night Recipe, burger porn

Let’s Eat!!!

Million Dollar 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, 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

http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat”

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

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/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Briggs True
Texas Sauces & Seasoning
https://briggstrue.com/

Raider Red Meats
USDA Prime Beef is in a class by itself!
http://www.depts.ttu.edu/meatscience/orders/index.html
Portion of proceeds to benefit Texas Tech University

Our Cutlery Provided By:

http://datenightdoins.com

Million Dollar Burger
Recipe Type: Burger
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Million Dollar Burger was created because man does not live by ground chuck alone. Not when Raider Red meats sent us 2lbs. of filet mignon steaks. These were ½ lb. each and about 2” thick. Ken grilled them perfectly rare on our Green Mountain Grill. No need for fancy condiments, we just topped them with creamy Brie cheese, a few onion rings and Ken’s special steak sauce. To quote our late, great friend Tony the Sailorman : these were most excellent! Pure Burger Porn!!!
Ingredients
  • Ingredients: Million Dollar Burger
  • 4 ½ lb. Raider Red Filet Mignon Steaks
  • 4 oozes. creamy Brie spread, we like Alouette brand
  • Onion rings, for topping
  • Date Night Doins Date Night Heat, to taste
  • Date Night Doins Gourmet Steak Seasoning, to taste
  • Ken’s Special Steak Sauce
  • 1 cup mayonnaise
  • 1 Tablespoon our “Smoked Garlic Sauce”
  • 1 Tablespoon Briggs True Spicy Bourbon Bacon BBQ Sauce
  • 2 teaspoons fresh black pepper
  • Onion rings, optional
  • Rolls of choice
Instructions
  1. In a small bowl whisk sauce ingredients until well blended then placing into the refrigerator until ready to use.
  2. Generously sprinkle the meat with your seasonings. We used our Date Night Doins Gourmet Steak Seasoning with a little Date Night Doins Date Night Heat, to taste.
  3. Preheat you’re your Grill Grate to a “SCERAMING” 4508 (232c) and place your steaks on them for 8 minutes per side with a quarter turn at 4 minutes for those beautiful “Flavor Bars”.
  4. At 120* (49c) top with the cheese, remove the steaks from the grill when the cheese melts a bit.
  5. When the meat reaches an internal temperature around 125* (54c) pull it off, cover it and let it rest for 5 while getting your buns ready. U.S.D.A. safe is 125* (54c). 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.

 

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