Salsa Verde Burgers
We both had to have Ken’s big beefy burgers. With St. Patrick’s Day around the corner Patti suggested doing something green. Ken wanted something south western. We came up with a delicious compromise. Ken topped ½ lb. burgers with grilled jalapenos and green salsa. Patti likes the salsa verde because it’s tangy but not hot. Ken added to the southwestern theme with pepper jack cheese, Patti had Colby-Jack.
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 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…
Salsa Verde Burgers
A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: 8 minutes @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory
Ingredients: Salsa Verde Burgers
- 2lbs. ground beef 85/15
- 2 teaspoons Chef of the Future Southwestern Seasoning Rub
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- Pepper Jack cheese slices
- Colby-Jack cheese slices
- Pickled jalapenos, seeded
- Fresh green salsa, to taste
- Your favorite condiments
Salsa Verde Burgers
A Wood Pellet Grill Recipe
Ready For The Grill
Directions: Salsa Verde Burgers
Mix ground beef with seasonings. Clean and filet your jalapenos. Form into 4 patties.
Chill, burgers hold together better if they go on the grill cold. Preheat your Grill Grates to 400 degrees (205c). Grill your jalapenos, brush the burgers with the salsa and grill them for 4 minutes per side with a quarter turn at the two minute mark. Brush them with your salsa, quarter turn, add cheese, jalapenos and more salsa.
Your grilling time will vary by how thick your burgers are so you are going by internal temperature. U.S.D.A. safe is 165 degrees (74c) for ground meat. I like to pull ours off the grill around 150 degrees (65c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. Now you build your burger. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Salsa Verde Burgers
A Wood Pellet Grill Recipe
Clean and Filet your Jalapenos
Grill your Jalapenos
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.
Salsa Verde Burgers
A Wood Pellet Grill Recipe
Flip your Burgers and Start Building
Sauce
Top with Cheese, Jalapenos and more Salsa
Salsa Verde Burgers
A Wood Pellet Grill Recipe
Build Your Burger
Let’s Eat!!!
Salsa Verde Burgers
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger wood 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/
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Grill Grates
http://www.grillgrate.com/
Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
Our Cutlery Provided By
Bunzl Koch Supplies Tools, Toys and Seasoning
http://www.kochsupplies.com/
- 2lbs. ground beef 85/15
- 2 teaspoons Chef of the Future Southwestern Seasoning Rub
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon freshly ground black pepper
- Pepper Jack cheese slices
- Colby-Jack cheese slices
- Pickled jalapenos, seeded
- Fresh green salsa, to taste
- Your favorite condiments
- Mix ground beef with seasonings. Clean and filet your jalapenos. Form into 4 patties.
- Chill, burgers hold together better if they go on the grill cold. Preheat your Grill Grates to 400 degrees (205c). Grill your jalapenos, brush the burgers with the salsa and grill them for 4 minutes per side with a quarter turn at the two minute mark. Brush them with your salsa, quarter turn, add cheese, jalapenos and more salsa.
- Your grilling time will vary by how thick your burgers are so you are going by internal temperature. U.S.D.A. safe is 165 degrees (74c) for ground meat. I like to pull ours off the grill around 150 degrees (65c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. Now you build your burger. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
