Stuffed Double Cheese Bacon Burgers
Ken made his amazing cold smoked cheese again and before Patti ate it all for snacks we decided to use some for recipes. We had been talking about stuffed burgers for awhile and these were so good. Patti stuffed them with our cold smoked mozzarella, then topped the burgers with bacon squares and smoked cheddar. Perfect. There aren’t a lot of ingredient amounts because folks like to do burgers “to taste” with their cheese and condiments. Of course, we went a little crazy with the added goodies.
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…
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 6 minutes per side @ 400 degrees (205c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Championship Blend
Ingredients: Stuffed Double Cheese Bacon Burgers
- 6 ¼ lb. hamburger patties 85/15
- Smoked cheddar cheese, sliced
- Smoked mozzarella, sliced
- Swimmin’ in Smoke Boo Yah Beef Seasoning
- Bacon Squares
- Country Bob’s BBQ Sauce
- Condiments of choice
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Directions: Stuffed Double Cheese Bacon Burgers
Season your patties and form a little pocket in one with your thumb for the cheese. Fill the pocket with the cheese and place another patty over this and seal them together. Get the seams tight or the cheese will ooze out. Preheat the grill to a screaming 400 degrees (205c). Place your burgers on the grill for 6 minutes per side with a quarter turn for those “Flavor Bars” as we call them. After 6 minutes flip them, add cheese and top with your bacon square. I had a little cheese left so I put some on top of the bacon square, too. Give it another quarter turn at 3 minutes. Grill until the bacon is done and the cheese is melted, the last 3 minutes.
You are looking for an internal temp around 160 degrees (72c) pull it off, cover it and let it rest for a few minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Form a Little Pocket
Fill with Smoked Cheese
Add Top Patty
Seal Seams Well
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Ready For the Grill
Love Our Grill Grates
Top With More Smoked Cheese
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Add Bacon Squares
Time To Pull Them
Lookin’ Good
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
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.
Stuffed Double Cheese Bacon Burgers
A Wood Pellet Grill Recipe
Supporting Recipe Links:
Bacon Squares
http://datenightdoins.com/bacon-squares/
Video
http://datenightdoins.com/bacon-squares-perfect-burger-topper/
Cold Smoked Cheese
http://datenightdoins.com/cold-smoked-cheese-in-the-pacific-living-outdoor-oven/
http://datenightdoins.com/cold-smoked-cheese/
Videos
http://datenightdoins.com/cold-smoked-cheese-video/
http://datenightdoins.com/cold-smoked-cheese-in-the-pacific-living-outdoor-oven-video/
Let’s Eat!!!
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/
Swimmin N Smoke
http://www.swimmininsmoke.com/
Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/
- 6 ¼ lb. hamburger patties 85/15
- Smoked cheddar cheese, sliced
- Smoked mozzarella, sliced
- Swimmin’ in Smoke Boo Yah Beef Seasoning
- Bacon Squares
- Country Bob’s BBQ Sauce
- Condiments of choice
- Season your patties and form a little pocket in one with your thumb for the cheese. Fill the pocket with the cheese and place another patty over this and seal them together. Get the seams tight or the cheese will ooze out. Preheat the grill to a screaming 400 degrees (205c). Place your burgers on the grill for 6 minutes per side with a quarter turn for those “Flavor Bars” as we call them. After 6 minutes flip them, add cheese and top with your bacon square. I had a little cheese left so I put some on top of the bacon square, too. Give it another quarter turn at 3 minutes. Grill until the bacon is done and the cheese is melted, the last 3 minutes.
- You are looking for an internal temp around 160 degrees (72c) pull it off, cover it and let it rest for a few minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. U.S.D.A. safe for all ground meat is 165 degrees (74c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
