Onion Crunch Burger

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

Onion Crunch Burger

Onion Crunch Burger, look what Patti made for me with tons of onion flavor! I love taking pictures and then eating big, big burgers.  Patti put chopped sweet onion and Swimmin’ in Smoke Cattle Call on the inside and topped it with red onion and crunchy French fried onions. To make it extra special she used my smoked cheddar cheese in thick slices. Then she gave it a “Kiss of Smoke” with Pacific Pellet Gourmet BBQ Pellet Smoked Hickory. Hamburger Heaven here.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana 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: https://datenightdoins.com/onion-crunch-burger-video/

Onion Crunch Burger
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 7 minutes a side (for rare) at 400 degrees (205c)
Grill:
Louisiana Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Onion Crunch Burger

Link for cheese: https://datenightdoins.com/cold-smoked-cheese-in-the-louisiana-cold-smoke-box/

Onion Crunch Burger
A Wood Pellet Grill Recipe

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 Our Ingredients

Cooking Directions: Onion Crunch Burger

Place hamburger in large bowl. Gently mix in sweet onion and seasoning. Form into four patties and put them back into the refrigerator until you’re ready for the grill. Burgers hold together when they go on the grill cold.

Preheat your grill grates to 400 degrees (205c). When your grill grates are “Screaming Hot” place your hamburger patties directly on them for about 7 minutes per side with a quarter turn at 3 ½ minutes or so. Your grilling time will vary from mine a little due to the patties will vary in size. So cook by your internal temperature. Add the cheese the last 3 minutes or so of your cook.

When your patties reach an internal temperature around 165 degrees (74c) pull them off, cover it and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (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 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.

Onion Crunch Burger
A Wood Pellet Grill Recipe

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 On The Hot Grill Grates

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 Love My Grill Grates

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 Top with the Smoked Cheese

Onion Crunch Burger
A Wood Pellet Grill Recipe

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 Time to Bring Them In

Onion Crunch Burger, how to BBQ, wood pellet grill, BBQ, smoker, recipe, pellet smoking, Ken Patti BBQ

 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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If you enjoy our recipes you can help support us by Subscribing to us on YouTube.

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”
https://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/

Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com

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

Swimmin N Smoke
http://www.swimmininsmoke.com/

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

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

Our Cutlery Provided By:

https://datenightdoins.com

 

Onion Crunch Burger
Recipe Type: Burger
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Onion Crunch Burger, look what Patti made for me with tons of onion flavor! I love taking pictures and then eating big, big burgers. Patti put chopped sweet onion and Swimmin’ in Smoke Cattle Call on the inside and topped it with red onion and crunchy French fried onions. To make it extra special she used my smoked cheddar cheese in thick slices. Then she gave it a “Kiss of Smoke” with Pacific Pellet Gourmet BBQ Pellet Smoked Hickory. Hamburger Heaven here.
Ingredients
  • 2 lbs. ground beef 85/15
  • 2 Tablespoons Swimmin’ in Smoke Seasoning Cattle Call
  • 1 medium sweet onion, chopped
  • 1 small red onion, sliced
  • 8 thick slices smoked cheddar cheese
  • 2 cups canned French fried onions
  • Condiments of choice
  • Link for Smoked Cheese: https://datenightdoins.com/cold-smoked-cheese-in-the-louisiana-cold-smoke-box/
Instructions
  1. Place hamburger in large bowl. Gently mix in sweet onion and seasoning. Form into four patties and put them back into the refrigerator until you’re ready for the grill. Burgers hold together when they go on the grill cold.
  2. Preheat your grill grates to 400 degrees (205c). When your grill grates are “Screaming Hot” place your hamburger patties directly on them for about 7 minutes per side with a quarter turn at 3 ½ minutes or so. Your grilling time will vary from mine a little due to the patties will vary in size. So cook by your internal temperature. Add the cheese the last 3 minutes or so of your cook.
  3. When your patties reach an internal temperature around 165 degrees (74c) pull them off, cover it and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (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 for checking meat temps.

 

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