This burger was an easy choice, Ken had to try it. I first saw it on Chef Barry’s Sizzle on the grill.
We love peanut butter and thought about this for a second or so and we were in. Ken used the creamy, Patti loved the crunchy.
Burgers are all American and there are so many ways to fix them. There are tons of different ingredients to add to the ground meat plus, many choices for the toppings. Luckily, we haven’t found a combination that one of us wasn’t crazy about. How about a great bacon cheeseburger smothered with hot gooey peanut butter with a thick layer of Swiss cheese?
What surprised me was how the peanut butter melts when you put it on a hot hamburger patty. Oh, good stuff, it gets all warm and gooey. Then, add the bacon and cheese and you will discover the meaning of life in burgers.
Smoke it on the grill and you are in hamburger Heaven!
Let’s start with a good bacon cheese burger recipe; the peanut butter is just the finishing touch.
- 2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)
- Â¼ lbs. chopped bacon; about half cooked and drained (Patti chops the bacon with a clean pair of scissors)
- 2 eggs, well beaten
- Cheese of choice, we picked a couple of slices of Swiss
- Â¼ cup crushed dried garlic
- Â½ tsp. black pepper
- Â½ tsp. Country Bobâs Seasoning Salt
- 1 cup Country Bobâs All Purpose Sauce
- Buns of choice (potato buns here)
- Peanut butter, smooth or chunky
- Condiments of choice
- Mix the beef, eggs, garlic, pepper, bacon, Country Bobâs Seasoning Salt and Country Bobâs 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 theyâre 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.)
- Cooking Directions: Royall
- Open the lid and set the dial to âSmokeâ, 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.
- 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.
- 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 âsmokingâ; the temperature is around 165 degrees. 30 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.
- After 30 minutes, turn the digital control up to 350 degrees and pull the meat off the grill.
- 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.
- 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, youâre set.
- 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 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.
|Amount Per Serving||%DV|
|Serving Size 284g|
|Recipe makes 4 servings|
|Calories from Fat 340||59%|
|Total Fat 37.68g||47%|
|Saturated Fat 14.15g||57%|
|Trans Fat 1.45g|
|Total Carbs 2.97g||1%|
|Dietary Fiber 0.2g||1%|