Pizza Burgers
Pizza Burgers were fun because we could add our favorite pizza toppings. Ken likes loads of pepperoni and Patti prefers sautéed mushrooms and spinach. We mixed pizza blend cheese into lean ground beef, seasoned with Butcher BBQ Steak & Brisket Rub. Then, when these beauties were grilled to taste with a “Kiss of Smoke” using Pacific Pellet Gourmet BBQ Pellet Smoked Hickory pellets. Then, we topped it with Provolone cheese and our favorite pizza toppings.
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-pizza-burgers/
Pizza Burgers
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes at 400 degrees (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory
Ingredients: Pizza Burgers
- 2lbs. ground beef, 85/15
- 1 Tablespoon dried minced garlic
- Butcher BBQ Steak & Brisket Rub, to taste
- 2 cups Italian Blend cheese, shredded
- Dried Oregano, to taste
- ½ lb. sliced pepperoni and/ or your favorite toppings
- 8 slices provolone cheese
- Condiments and buns of choice
Pizza Burgers
A Wood Pellet Grill Recipe
Our Ingredients
Cooking Directions: Pizza Burgers
Lightly mix the shredded cheese and seasonings into meat. Form into 4 – ½ patties and put them in the refrigerator until you’re ready to put them on the grill. Burgers hold together better if they go on the grill cold.
Preheat your Grill Grate to 400 degrees (205c) and place the burgers directly onto them. Grill them for 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars.
When the burgers reach an internal temperature around 160 degrees (72c) pull them off, cover and let it 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.
Pizza Burgers
A Wood Pellet Grill Recipe
Season the Burgers
On the Grill Grates with a “Kiss of Smoke”
Look At All That Cheese
Pizza Burgers
A Wood Pellet Grill Recipe
Add Topping
I’m Ready
Build Your Burger
Pizza Burgers
A Wood Pellet Grill 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, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor 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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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/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Butcher BBQ
http://www.butcherbbq.com/
Our Cutlery Provided By:
- 2lbs. ground beef, 85/15
- 1 Tablespoon dried minced garlic
- Butcher BBQ Steak & Brisket Rub, to taste
- 2 cups Italian Blend cheese, shredded
- Dried Oregano, to taste
- ½ lb. sliced pepperoni and/ or your favorite toppings
- 8 slices provolone cheese
- Condiments and buns of choice
- Lightly mix the shredded cheese and seasonings into meat. Form into 4 – ½ patties and put them in the refrigerator until you’re ready to put them on the grill. Burgers hold together better if they go on the grill cold.
- Preheat your Grill Grate to 400 degrees (205c) and place the burgers directly onto them. Grill them for 10 minutes per side with a quarter turn at 5 minutes for those nice flavor bars.
- When the burgers reach an internal temperature around 160 degrees (72c) pull them off, cover and let it 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.
