There’s nothing like a juicy burger, wood-fired until delicious on a Traeger, to usher in Grill Season. We chose to top our mesquite-smoked burger with crispy bacon and sharp Gorgonzola to offset the savory flavor of the beef and the sweetness of the barbecue sauce. Another standout in this dish are the delicate Tobacco Onions, thin slices of onions dredged in flour and spices and fried until golden brown. But the pièce de résistance is thick slices of Brisket, layered in with the lot to make this burger one massively meaty burger of monumental proportions. We’re taking Grill Season by storm, because anything worth doin’ is worth doin’ right.
BACON BLEU CHEESE BRISKET BURGER
DIFFICULTY: 1/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite
SERVES: 2
INGREDIENTS
20 oz. Ground Beef 80/20
4 slices Thick Cut Bacon, cooked
4 oz. Beef Brisket, cooked
8 oz. Gorgonzola Cheese
2 oz. Traeger BBQ Sauce
2 Hamburger Buns
2 oz. Tobacco Onions
Traeger Beef Rub
METHOD
- When ready to cook, start the grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10 to 15 minutes).
- Form ground beef into 2, 10 oz. patties. Place them on the grill, shake Traeger Beef Rub on the patty. To get a good sear, place them towards the front of the grill grate. Once they have grill marks, move them to the center and continue to cook for 6-8 more minutes, or until the internal meat temperature is 155°F for medium well. Top the burgers with gorgonzola for the last 2 minutes to melt it
- Build the burger as follows: bottom bun, beef patty, brisket, bacon, tobacco onions, BBQ sauce (we used Traeger Honey Bourbon BBQ sauce), then top bun. Enjoy!
PRINTABLE RECIPE:
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