Super Taco BurgersPrep: 10 min Cook: 15 min Servings: 2by Patti Fisher68 recipes>
Wow!!! Super Taco Burgers made it into GMG’s Cookbook !!! Super Taco Burgers, we love a great taco and a great burger. I couldn’t make up my mind as to what to make for dinner. It’s date night and I like to put something on the grill and spend a relaxing evening with Patti. Giving it some thought I came up with a ½ pound Super Taco Burger with all the flavors of a good taco and topped with Chipotle cheddar cheese, jalapenos and salsa. This is a good one Tailgating and camping, too. Quick and easy with just a few ingredients made even better with Green Mountain “Sizzle” rub and the delicious “Kiss of Smoke” with Pacific Pellets Northwest apple and a A-MAZE-N-TUBE, a nice smoky kiss to our burgers. I smoked them for an hour. Very nice, you have got to try these. 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 burning stove, 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…
- Ingredients: Super Taco Burgers
- 1lb. ground beef 80/20
- 1/3 cup sweet onion, chopped
- 1 teaspoon taco seasoning
- 1 teaspoon Green Mountain “Sizzle” rub
- 2 teaspoons chipotle powder
- 2 teaspoons dried red pepper flakes
- 1 Tablespoon fresh minced garlic
- 1 Tablespoon Country Bob’s Honey Habanero All Purpose Sauce
- Chipotle cheddar cheese, to taste
- Chunky red salsa, to taste
- Lettuce, tomato and condiments of choice
- Directions: Super Taco Burgers
- Mix all the seasoning and onion with the meat in a bowl and form your patties. We made 2 half pounders. Whew! Place them back into the refrigerator until you are ready to put them on the grill. Hamburgers hold together better when they go on the grill cold.
- I smoked these for an hour at 150 degrees (65c). Then, I pulled them off the grill and turned up the heat to 350 degrees (177c). We used our “Grill Grates” and they sear at 350. Put the burgers back on the grill for 6 minutes per side with a quarter turn at the 3 minute mark. Then, top off with the cheese after the last turn.
- When the meat reaches an internal temp around 165 degrees (74c) to be U.S.D.A. Food Safe pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. I use a Maverick 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.
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