CB’s Bacon Peanut Butter Burger

This burger was an easy choice, Ken had to try it. I first saw it on Chef Barry’s Sizzle on the grill.

http://www.sizzleonthegrill.com/blog/2010/10/19/grilled-burgers-with-a-pinch-of-sizzle/

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.

Prep Time: 10 minutes

Cook Time: 40 minutes

Grill: Royall 3000 Wood Pellet Grill

Medium Indirect Heat 300-350

Ingredients:

2 lbs. ground sirloin or 80/20 (any leaner and you have DRY BURGERS)

¼ 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

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 (potato buns here)

Peanut butter, smooth or chunky

Condiments of choice

Directions: Meat

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.)

Cooking Directions: Royall

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 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 “smoking”; 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.

Hot on 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, you’re 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 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.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

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.

CB’s Bacon Peanut Butter Burger

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall wood pellet grills, Royall wood pellet grill/smoker, Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

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….

Live your Passion,

Ken & Patti

Al Malekovic makes a fine all purpose sauce. Patti uses it for seasoning all kinds of things, but I like it on burgers and steaks. “Country Bob’s All Purpose Sauce”.

Check it out, for a free bottle go to his web site or email him. If you email him, tell him that you saw it here and we used it all up and to send us more...

 www.countrybobs.com   or email   Al@countrybobs.com