Royall Lamb Burger

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on the Royall Wood Pellet Grill 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…

This week we got some ground lamb and Patti made up some nice patties for me to put on the Royall to smoke a bit before I put the heat to them. We topped them off with Swiss cheese for a quick, really tasty simple dinner by the fire.

Royall Lamb Burger

Prep Time: 10 minutes
Cook Time: 30 minutes smoke, 8 minutes cook
Grill: Royall 3000 Wood Pellet Grill/Smoker
Pellets: Lumberjack Oak

 Ingredients: Royall Lamb Burger

• 1 ½ pounds ground lamb
• 1 egg, beaten
• 2 Tbsp. coarse ground garlic
• 1 Tbsp. Jac’s Tailgaters Smoken Dust
• 1 Tbsp. Grandville’s BBQ Jam (Ken’s favorite is extra spicy, Patti loves the pineapple jam)
• Swiss cheese, sliced
• Hamburger Buns

Ready for the Royall

Directions: Royall Lamb Burger

Mix your seasonings and egg with the ground lamb and form into patties. Chill for 1 to 2 hours to help the patties hold together. Then, off to the grill.

Note: ground meat patties hold together if they go on the grill cold, steaks & chops cook more evenly if they go on the at room temperature.

Royall Lamb Burger

Cooking Directions: Royall Wood Pellet Grill/Smoker

Open the lid and set the dial to “225”. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your patties directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is around 225 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat, but it is enough to open the pores up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the digital control up to 400 degrees and pull the meat off the grill. When the grill comes up to temperature add your meat back onto the grill. I grilled these for 4 minutes per side giving them a ¼ turn at 2 minutes for the nice grill marks on our Grill Grates. I used my Maverick Instant Read Thermometer looking for an internal temp of 130 for medium rare. USDA suggests 160 for ground meat. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 Grill Grates on my Royall Wood Pellet Grill/Smoker

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.

Royall Lamb Burger

Directions: Gas Grill
Prep Time: 10 minutes
Cook Time: 30 minutes smoke, 8 minutes cook
Grill: Low Indirect Heat

Royall Lamb Burger 

Preparing Grill:  Low Indirect Heat to smoke

Preheat your grill to low heat (180 – 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Preparing Grill: High Indirect Heat for cooking

Preheat your grill to High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Melt your cheese and get your buns ready

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, 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/

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/

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