Tonight, one of my oldest friends, whom I have only seen four or five times in the last 15 years, is coming with the new lady in his life. Little did he realize he was setting her up for a seat as a “Crash Test Dummy”. Patti and I wanted to try out our new Benedict Burgers and Chipotle Nachos with a taste test. I am afraid I set Peggy on fire with our Chipotle Nachos. Good 1stimpression, you think? Jack on the other hand cleaned his plate and hers… Patti loves when we do these. She has half for dinner and the other half the next day, like a cold meatloaf sandwich.
We did our Benedict Burger with an Eggs Benedict theme. We Stufz ¾ a pound of sausage with eggs, Canadian Bacon and Muenster cheese and topped it off with Patti’s Garlicky Hollandaise sauce. These burgers can be served either with or without a bun. To give you an idea just how big this burger is we used 3 pounds of sausage for 4 Stufz burgers.
A Pellet Grill Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes smoke, 10 minutes cooking
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack Hickory
Ingredients: 4 Burgers
- 3 lbs. bulk breakfast sausage
- Canadian bacon, thinly sliced
- Muenster cheese, thinly sliced
- 4 hard boiled eggs, thinly sliced
Patti’s Lite Hollandaise Sauce
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:Patti’s Lite Hollandaise Sauce
- ½ cup our light garlic mayonnaise
- ½ cup plain non-fat yogurt
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice, fresh if possible
- 1 teaspoon fresh dill
- ½ teaspoon white pepper
Directions: Patti’s Garlic Hollandaise Sauce
Mix all ingredients until smooth. Simmer on low heat stirring constantly until heated through.
Directions: Stuffing Mix
The cheese will be easier to work if you let it come to room temperature first. Patti uses a potato peeler to shave thin slices of cheese off the chunk. This makes it real easy to get thin slices and it melts quicker.
Directions: Benedict Burger
“Stufz” the burgers form the pocket and fill the top with your meat. Then, add your filling to the pocket. Be sure not to overfill by going above the sides. Keep the sides clear of any filling so you get a good bond with the top piece. I put in as much bacon, eggs and cheese as I could without going over the top.
These burgers were 3/4 pounders and you can make them smaller by cutting back on the meat. But, I don’t know why you would want to do anything like that. These were perfect. The key we found was to take the amount of meat you want for a patty, and then take 1/3 of it out for the top.
Cooking Directions: Green Mountain Wood Grill/Smoker
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto 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” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 450 (230c) and pull the meat off the grill. When the grill comes up to temperature place your burgers on the Grill Grates for 5 minutes a side. If you want a nice looking grill char about half way through each side give the burger a quarter turn. Just beautiful!
When the meat reaches an internal temp around 130–140 (55c) pull it off, (U.S.D.A. recommends 165 degrees, 75c) cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 5-10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use aMaverick 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 degrees (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.
About Our Recipes
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….