• 4servings
  • 40minutes
  • 572calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs. ground sirloin or 1/4 lbs. chopped bacon ; about half cooked and drained (Patti chops the bacon with a clean pair of scissors)

  2. 2 eggs , well beaten

  3. Cheese of choice, we picked a couple of slices of Swiss

  4. 1/4 cup crushed dried garlic

  5. 1/2 tsp. black pepper

  6. 1/2 tsp. Country Bob's Seasoning Salt

  7. 1 cup Country Bob's All Purpose Sauce

  8. Buns of choice (potato buns here)

  9. Peanut butter , smooth or chunky

  10. Condiments of choice

Instructions Jump to Ingredients ↑

  1. Mix the beef, eggs, garlic, pepper, bacon, Country Bob’s Seasoning Salt and Country Bob’s All Purpose Sauce in a bowl. Make your patties either by hand or use a press. Tonight we did it by hand. Ken likes the press because they’re a more uniform size. Patti likes to shape them by hand, because she likes them thick and cooked rare. Put the patties back into the fridge until you are ready to put them on. (You grill hamburger patties COLD, the patties hold together better. Unlike steak, that goes on at room temp so it cooks more evenly.)

  2. Cooking Directions: Royall Wood Pellet Grill/Smoker 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.

  3. The Royall Wood Pellet Grill is a SMOKER! USE IT!! I SMOKE everything for 30 minutes before I put any heat under it. It is just magic what the smoke does to your food. The Royall uses all natural wood pellets and they come in lots of flavors.

  4. Place burgers directly onto the center of 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”; the temperature is around 165 degrees.

  5. 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.

  6. After 30 minutes, turn the digital control up to 350 degrees and pull the meat off the grill.

  7. When the grill comes up to temperature, put the meat back onto the center of the grill and cook until you reach your desired doneness. For big burgers, like this, I like to give them about 5 minutes a side. This will be about medium rare.

  8. Add cheese and close the lid, it will melt in a minute or so. Then, you prepare your bun, add your patty, and pile on the peanut butter, you’re set.


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