Garlic Lovers BurgerPrep: 10 min Cook: 24 min Servings: 4by Patti Fisher68 recipes>
Garlic Lovers Burger are great for folks that love garlic, They are and big, tasty burgers. We chopped some of our smoked garlic and added to the meat along with our Date Night Doins Steak Seasoning and topped with Ken’s awesome Smoked Garlic Sauce and Garlic cheese. Then a splash of Ken’s Garlic Mayo. We were going to call it the garlic, garlic, garlic, garlic burger, but you get the idea. Plus, we and lots of our friends are lovers of garlic. I Love Big Burgers and this is PURE BURGER PORN!!! Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Link For our Smoked Garlic Sauce: Link for Our Garlic Mayo:
- 2lbs. lean ground beef
- ¼ cup finely minced smoked garlic
- 2 Tablespoons Date Night Doins Steak Seasonings (see our store)
- Smoked Garlic Sauce, see our recipe.
- ½ lb. garlic cheddar cheese, sliced
- Buns of choice
- Garlic mayo, to taste. See Our Recipe.
- Cooking Directions: Garlic Lovers Burger
- In a medium bowl combine meat with your seasonings, mix well and then form into four ½ lb. patties.
- Preheat the Grill Grates to 400 degrees (205c) and place your burgers directly on the grill. Grill these 12 minutes per side with a quarter turn at 6 minutes for those nice flavor bars.
- After you flip the burgers top with our garlic sauce and ad the cheese the last few minutes of your cook. Tonight’s cheese was a “hard cheese”; it gets soft but won’t melt.
- When the meat reaches an internal temperature around 160 degrees (72c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer (OUR STORE) 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.
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