Date Night Doins BBQ For Two
Backyard Grilling, Barbeque Recipes, HowTo's, Ideas for Outdoor Cooking, BBQ, Grilling and Smoking
with Pellets, Gas, Charcoal and Wood using
Royall, Traeger, Char-Broil, CharmGlow, Brinkman,
and Weber Grills
Grandville’s Bacon Cheese Burger
Grandville’s Bacon Cheese Burger
This week I wanted to put a different twist on our bacon cheese burger. I like the bacon in the burger. And what can be better than bacon, chipotle and cheese with some of Steve’s Grandville's Gourmet BBQ Sauce. (We just used the beef to hold it all together.)
The bacon flavor just jumps out at you and the smoky flavor of the chipotle. Add beef and cheese and you’ve got a nice juicy burger. This burger is another winner. It is lip licking good.
I really like the Grandville’s Gourmet BBQ sauces. First thing you think is that I am paid to say this. Wrong, I have NO PAID ADS on our site at this time. But I am lucky enough that a few folks think well enough of our site that they have sent us samples for us to review. To me it is real simple, the things I don’t care for I don’t use and you don’t hear about. The Good Stuff (Hot & Spicy) I use a lot. If folks keep sending it, I’ll keep using it. I have no problem with any one sending money either … LOL.
But back to these burgers. I used Steve’s Cajun sauce and mixed it with lean ground beef. I don’t normally use lean beef for burgers because they are too dry and flavorless. But by adding the bacon and sauce you solve that little problem.
Prep Time: 5 minutes
Cook Time: 14 minutes
Grill: Direct High Heat
Ingredients:
3 lbs. lean ground beef
1 lb. bacon
1 large sweet onion, fine chopped
2 ½ cups Grandville’s Cajun BBQ Sauce
2 eggs, beaten
2 Tbsp Cajun seasoning
2 Tbsp coarse black pepper
3 Tbsp dry roasted garlic
Muenster cheese, sliced
Your favorite buns
Cut the bacon with kitchen shears.
Directions:
Cook the bacon until it is just done, still limp and juicy. Then cut it into bite size pieces. I used kitchen shears for this. It is easier than using a knife. Put everything in a large bowl and mix well. Now you can either return your meat to the refrigerator or make your patties first then into the fridge. You want to give your seasonings time to get happy. Also, burgers are best grilled right out of the fridge, they hold together better, unlike steak that you grill at room temperature.
We use a burger press to make nice ½ pound patties.
Add the cheese the last 10 minutes or so.
Cooking Directions: Traeger
Open the lid and set the dial to “Smoke”, after about five minutes 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 the burgers directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.
After 30 minutes, turn the digital control up to 225 degrees for an hour. You should have a temperature around 300 at the stack or dome thermometer. I like to flip them before I add the cheese but on the Traeger you do not need to. Add the cheese the last 10 minutes or so.
When the meat reaches an internal temp around 130 pull it off, cover it and let it rest for 10 minutes before serving. These burgers will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Direct Medium & High Heat
Preparing Gas Grill: Medium High Direct Heat
Preheat your grill to medium high heat (350-400). 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.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Directions: Gas Grill
When the grill is hot, put the burgers on an oiled cooking grate around 350- 400 degrees for 5 minutes or so on each side. This varies of course depending on how big the burgers are, how hot your grill is and how well done you want them. A big ½ pound burger will be a little pink inside on my grill, just the way we like them.
Remember to give them some time before you try to flip them. If they are not ready they will stick to the grill and flipping them will tear them up. When they are ready they will come up easily…
Preparing Charcoal Grill
Get the Grill ready, you will want your temperature of around 350-400 degrees. Remember, you are going medium high heat here for about 10 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go…
About our Recipes
We do our recipes on our patio where we have a lineup of grills. Including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good grill.
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….
Enjoy,
Ken & Patti
Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.
Check out Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861 @ www.grandvillesbbqsauces.com
