Mushroom HamburgerThis burger was an easy choice. Ken loves beef and Patti loves mushrooms and we both love cheese. Burgers just seem so 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 cheeseburger smothered with sautéed mushrooms? We like them on our steaks, so why not on our burgers with a thick layer of Swiss cheese and Country Bob's All Purpose Sauce mixed with chipotle and mayo?

Smoke it on the grill and you are going to town!
Tonight, we made it a little more "special", we made a little Chipotle Mayo using Country Bob's All Purpose Sauce.

Prep Time: 10 minutes
Cook Time: 40 minutes
Grill: Royall Pellet Grill
Medium Indirect Heat 300-350

Ingredients:

  • 2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)
  • 2 eggs, well beaten
  • ½ lb. of your favorite sliced mushrooms, Patti likes the baby Portobello's quickly sautéed in a little butter
  • Cheese of choice, we picked a couple of slices of Swiss
  • ¼ cup crushed dried garlic
  • ½ tsp. black pepper
  • ½ tsp. Country Bob's Seasoning Salt
  • 1 cup Country Bob's All Purpose Sauce
  • Buns of choice (onion buns here)
  • Condiments of choice

Ingredients: Country Bob's Chipotle Mayo

  • ½ cup Mayo
  • ½ cup Country Bob's All Purpose Sauce
  • ½ tsp. ground white pepper
  • 1 tsp. ground garlic
  • 1 tsp. Chipotle Chili powder

Directions: Country Bob's Mayo

Mix all of the ingredients in a small bowl and place in it the fridge. The garlic and pepper were dry and will need time to get happy, at least 30 minutes.

Directions: Meat

Mix the beef, eggs, garlic, pepper, 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.)

Cooking Directions: Royall Pellet Grill

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.
The Royall Pellet Grill is a SMOKER!!! USE IT. I COLD 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 Pellet Grill uses 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 "cold smoking"; the temperature is around 100 degrees. 30 minutes of cold 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 mushrooms and your 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.

Prep Time: 10 minutes
Cook Time: 10 minutes
Grill: Gas Medium Indirect Heat
Preparing Gas Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over 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.)

Preparing Charcoal Grill
Medium Indirect Heat

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going 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... Your cooking times and temps will be the same as above.

Burger with Country Bob's
Add Some Country Bob's before you add the Cheese

Take it and run with it....
Live your Passion,

Ken & Patti