Stuffed Jalapeno Burger, we were in the mood for a BIG Meaty Burger and grill fries tonight. I started looking around the kitchen to see what I could find to make this big boy. A Burger was born, cheese, sweet onions, chili, sliced jalapenos, and Country Bobs Apple Chipotle Sauce. Think about it, what is a Chipotle? It’s a smoked Jalapeno. Perfect…

These were 1 pound Monster Burgers packed with cheese, chili, jalapenos, and smoked onions all with a “Kiss of Smoke”. And like any chili burger there was plenty of opportunity for you to wear it. Patti has special t-shirts for these monster burgers.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our Grills or Smokers, 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…

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“30 Days, 30 Burgers” on the Green Mountain Wood Pellet Grill

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 Minutes
Cook Time: 40 Minutes @ 350* (177c)
Grill: Green Mountain Wood Pellet Grill
Pellets: BBQPelletsOnline

Ingredients: Stuffed Jalapeno Burger

• 2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)
• 2 eggs, well beaten
• ¼ cup crushed dried garlic
• ½ tsp. black pepper
• 1 tsp. Country Bob’s Seasoning Salt
• 1 cup Country Bob’s Apple Chipotle Sauce
• Buns of choice
• Condiments of choice
• Velveeta cheese, sliced
• 1 can of good chili of your choice
• 1 cup chopped jalapenos

Directions: Stuffed Jalapeno Burger

Mix the beef, eggs, garlic, pepper, chopped jalapenos, CB’s Salt and CB’s Sauce in a bowl.

Make your patties either by hand or use a press. Tonight, we did it by hand.

I like the press because they’re a more uniform size. Patti likes to hand form hers. We both like big burgers, so make 2 patties for every burger. Ours were about a ½ pound each to make a 1-pound stuffed burger.

Then, take one patty and stack your cheese on it. Now take the second patty and press the 2 of them together. Press firmly and work the seams so your cheese doesn’t run out while cooking.

Put the patties back into the fridge until you are ready to put them on the grill.

NOTE: You grill hamburger patties COLD; the patties hold together better. Unlike steak, that goes on at room temp so it cooks more evenly.

Preheat the GMG to 350* (177c) and light your wedgie for that “Kiss of Smoke”

Place your burgers and sliced onions directly onto the grill. For the onions I used a GMG grill mat and topped them with a little Country Bob’s sauce.

I like to give these about 5 minutes then a quarter turn for those nice grill marks that taste so good. Then flip them and do it again.

I added more cheese just before they were done just because I like more cheese…

When the meat reaches an internal temperature around 160*(72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (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* (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.

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Monument, Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, 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 do our recipes on any grill, even 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

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They are “How To BBQ Picture Books

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