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Bacon-Wrapped Cheesy Malibu Chicken

Posted by Mary M. on June 3, 2014

Bacon-Wrapped Cheesy Malibu Chicken

When you say, "Malibu", we say "BACON!!" That's a no-brainer, right? Malibu Chicken, as we know it, has almost all of the keys to success: juicy chicken, gooey cheese, tangy mustard with some sweet pineapple to balance it. There was definitely one thing glaringly missing. Yep, it's the bacon.

Using our always handy Pork Tool Kit, (find one in our Traeger Store...okay, just kidding.) we wrapped that cheesy chicken up with some much-needed bacon, sent it to the Traeger for some grilled love and finished it with a sweet and tangy glaze.


PREP TIME: 20 minutes
COOK TIME: 25 minutes
RECOMMENDED PELLETS: Apple, Cherry or Hickory
SERVES: 3 to 6


6 boneless/skinless chicken thighs
Traeger Kansas City BBQ Rub
12 slices thick-cut bacon
12 slices canned pineapple (You could certainly use fresh pineapple, just slice it thin)
6 to 12 thin slices Swiss cheese

1/2 cup pineapple juice (Use the juice drained from the canned pineapple)
4 tablespoon unsalted butter, melted
1 tablespoon dijon mustard
1 tablespoon honey
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ancho chile powder


Place the chicken thighs between two sheets of plastic wrap and pound until the thighs are uniform in thickness.

Season both sides of each thigh with the Traeger Kansas City BBQ Rub.

Cover and refrigerate at least an hour.

Meanwhile, combine the melted butter, pineapple juice, djion mustard, honey, molasses, Worcestershire sauce and ancho chili powder a medium mixing bowl and whisk until smooth, then set aside.

Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Preheat to High heat, about 450 degrees F, with the lid closed for 10 to 15 minutes.

Take the thighs out of the fridge and assemble a rolling station setting out the pineapple slices, bacon, swiss cheese slices and chicken thighs on the counter. Roll up each chicken thigh with a slice of cheese (or however many slices can fit).

Next sandwich two pineapple slices around each rolled chicken thigh. (You may need to cut the pineapple slice in half.)

Carefully wrap each thigh roll-up with two slices of bacon, using toothpicks to hold the bacon in place.

Once all the chicken thighs are rolled and wrapped and the Traeger has come to temperature, place them directly on the grill grate.

Cook the thighs for about 15 minutes (or until you see the bacon start to render and curl up). Then brush with the glaze.

Turn the roll-ups over and brush with the glaze and cook for an additional 10 to 15 minutes more or until the bacon is crisp and the chicken thigh internal temperature registers 165 degrees F on an instant-read thermometer.

Take the chicken thighs off the Traeger and brush with the remaining glaze. Remove the toothpicks and serve!

Bacon-Wrapped Cheesy Malibu Chicken

Bacon-Wrapped Cheesy Malibu Chicken


Bacon-Wrapped Malibu Chicken Recipe.docx (12.63 kb)

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Spicy Dr Pepper Wings

Posted by Mary M. on June 3, 2014

Ah, the marvelous taste of Dr Pepper should not be limited to what we can ingest using a straw. Considering our love of messing with grammar and turning nouns into verbs, why not get to Dr Peppering?

Dr Pepper makes a great glaze on just about anything, particularly when you turn up the heat a few notches. We recommend using 1 teaspoon of red chile pepper flakes in this glaze but if you are brave and love that extra spice increase it to 1 tablespoon. It may not sound like much, but your mouth will definitely say otherwise.

Since wings are always in season, how could we resist? Smoky, sweet, crispy and hot hot hot.


PREP TIME: 5 to 10 minutes
COOK TIME: about 1 hour


2 1/2 lbs large chicken wings, separated into flats and drummettes
1 teaspoon sea salt
1 tablespoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon ancho chile powder
12 ounces Dr Pepper (don't you dare go diet)
1 teaspoon to 1 tablespoon red pepper chile pepper flakes
1 tablespoon soy sauce
Chopped green scallions, for garnish


In a small bowl mix together the sea salt, brown sugar, garlic powder, black pepper and ancho chile powder. Place the wings on a parchment-lined cookie sheet and sprinkle the seasoning over the chicken wings on all sides. Let the wings rest with the seasoning for 30 minutes.

Meanwhile, start you Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Put the wings on the baking sheet on the Traeger and cook for 45 to 50 minutes.

While the wings are cooking, make the glaze. In a pan on the stove simmer the Dr Pepper, soy sauce and red pepper flakes until it is reduced by half. (about 20 minutes)

Once the glaze appears thick enough to be able to coat the wings, turn down the heat but keep the glaze warm while the wings cook.

Pour the glaze over the wings or toss them in the glaze and put them back on the Traeger to cook for another 5-10 minutes to set the glaze.

Take the wings off the Traeger and serve hot with a sprinkle of scallions and perhaps some blue cheese to cool the burn.


Spicy Dr Pepper Wings Recipe.docx (11.97 kb)

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Lemon & Dill Salmon on a Cedar Plank

Posted by Mary M. on June 2, 2014

 Lemon & Dill Salmon on a Cedar Plank

What makes salmon melt in your mouth even faster than it already does?


No surprise, right? Furthermore, it's a savory butter that has been softened and blended with the classic flavors of lemon and dill. And to make sure that all that bright creamy-herby goodness didn't drip away, we locked it in by grilling the salmon on one of tree's greatest gifts: the cedar plank. 

This arborous tool is the gift that keeps on giving. Cedar planks are reusable! As long as the plank doesn't get completely charred you can rinse off any food particles with water (don't use soap!!) and throw it on the Traeger at 350 degrees F for 10-15 to sanitize it, if you're concerned. Let the plank dry completely before storing it away and sand it down, if needed. (If you haven't been getting multiple uses out of your cedar planks you are robbing yourself!)

It's dill-icious!! (Sorry, we couldn't resist.)


PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes


4 salmon fillets, skin removed
2 tablespoons butter, softened
1/2 teaspoon lemon zest (about 1/2 of a lemon, zested)
1 teaspoon lemon juice
2 teaspoons freshly chopped dill or 1 teaspoon dried dill
1/4 to 1/2 teaspoon salt, to taste
Freshly cracked black pepper, to taste
Lemon slices and fresh dill, for garnish
1 food-grade cedar plank


Start by soaking the cedar plank, completely submerged, in water for at least 2 hours, ideally overnight.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to 350 degrees F, lid closed, for 10 to 15 minutes.

Meanwhile mix together the softened butter, lemon zest, lemon juice, dill, salt and pepper.

If you're working with a whole side of salmon, rinse it, skin it, remove any pin bones and cut it into fillets.

Generously slather the top of the salmon fillets with the lemon/dill butter and top with a slice of lemon.

Put the cedar plank on the hot grill grate and let it sit, with the lid closed for 3 minutes.

Flip the plank over and place the salmon fillets on the hot plank with what would have been the skin side facing down.

Cook for 15 to 20 minutes, for a medium-rare salmon, or until the salmon is done to your liking.

Pull the cedar plank off the Traeger and if you like, serve straight from the cedar plank. Garnish with some fresh dill and enjoy!

Lemon & Dill Salmon on a Cedar Plank

Lemon & Dill Salmon on a Cedar Plank


Lemon Dill Cedar Salmon Recipe.docx (11.77 kb)

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Country-Style Pork Ribs with Apple Cider and Maple Glaze

Posted by Mary M. on June 1, 2014

Country-Style Pork Ribs with Apple Cider and Maple Glaze

Here's a little bit of a different take on ribs. For this walk on the wild side we went boneless. *Gasp* That's right.

Country-style ribs are one of the sweetest deals at your butcher counter. Technically they aren't actually ribs at all. They are cut from the pork shoulder. Not only are they cheaper, but country-style ribs are thick and meatier and no bone means more meat for you and less waste in the can.

They are exceptionally meaty and juicy, but the sweet stickiness that brings these boneless wonders home is the luscious apple cider and maple glaze.

Find this recipe in our Traeger on a Budget cookbook and try 'em out!


PELLETS: Hickory
PREP TIME: 10 min. plus 8 hours for brining the meat
COOK TIME: About 1-1/2 hours
SERVES: 4 to 6


• 1 quart water
• 1 cup apple cider
• 1/3 cup coarse (kosher) salt
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 3 cloves garlic, smashed
• 2-1/2 pounds boneless country-style pork ribs
• Coarsely ground black pepper

• 1 cup apple cider
• 1/2 cup maple syrup
• 1/4 cup brown sugar
• 1 tablespoon bourbon or sweet vermouth (optional)
• 1 tablespoon cold butter, cut into 4 pieces


In a large mixing bowl, combine the water, cider, salt, brown sugar, and Worcestershire sauce and stir until the salt and sugar crystals have dissolved. Add the garlic and pork ribs. Cover and refrigerate for 8 hours or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300 degrees F and preheat, lid closed, for 10 to 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the apple cider, maple syrup, and brown sugar. Boil until the mixture is reduced by half. Watch carefully. (If you accidentally reduce it too much, simply add a little more apple cider.)

Remove from the heat. Add the bourbon, if desired, and whisk in the butter, one piece at a time. Keep warm.

Remove the pork from the brine and discard the brine. Pat the ribs dry with paper towels. Season on all sides with pepper.

Arrange the pork ribs on the grill grate and grill for 1 hour. With a basting brush, brush the ribs on all sides with the glaze.

Country-Style Pork Ribs with Apple Cider and Maple Glaze

Repeat glazing in 30 minutes, and grill for a few minutes more so the heat can “set” the glaze. The internal temperature of the ribs should be 145 degrees F. If not, continue to grill and glaze until the meat is tender and cooked to your liking.

Let rest for 3 minutes before serving.

Country-Style Pork Ribs with Apple Cider and Maple Glaze


Country Style Ribs Recipe.docx (12.21 kb)

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Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Posted by Mary M. on June 1, 2014

Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Thank goodness it's summertime!! Winter was quite unrelenting this year. There can really be no better way to celebrate its closure than with a smoky summertime barbecue with all of your friends.

While one half of the country was buried under snow earlier this year, the other half was going through a tough drought. Consequently, the prices of some of our favorite things have sky-rocketed. But do not despair! Eggs are one of the most affordable proteins on the market and they taste best with some smoke and their best friend: crisp, salty bacon.

With all of the cool mayo creaminess in egg salad, we also like the idea of adding a little jalapeno heat into the mix. Makes for an interesting and slightly spicy twist on the classic. The smoking technique used on the eggs would also be great for making some extra-smoky deviled eggs.

This money-saving recipe is in our Traeger on a Budget cookbook.


PREP TIME: 1 hour, 20 min.
COOK TIME: 1 hour, 25 min.
SERVES: 6 to 8
PELLETS: Hickory or Cherry


• 12 large eggs
• 4 slices bacon
• 1 stalk celery, trimmed & finely diced
• 2 tablespoons minced chives or 1 green onion, trimmed and white and green parts minced
• 1/2 to 3/4 cup mayonnaise, or as needed
• 2 teaspoons fresh lemon juice, or more to taste
• 2 teaspoons mustard
• 2 tablespoons pickled jalapenos, diced (or more, to taste)
• Coarse salt (kosher) and freshly ground black pepper
• Smoked paprika for garnish
• Bread or crackers for serving


Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to 325 degrees F, lid closed, for 10 to 15 minutes.

Put the eggs into a muffin tin and bake on the Traeger for 30 minutes. Simultaneously, place the bacon slices on the grate and grill until it is crisp, about 25 to 30 minutes.

Remove the eggs and the bacon and turn the heat on the Traeger down to Smoke.

When cool enough to handle, peel the eggs under cold running water. (Don't stress if the eggs don't look perfect. Luckily, it doesn't matter if the eggs get a little hacked because you're going to chop them up any ways.)

Arrange the peeled eggs on the grill grate and smoke for 45 minutes. (They will develop a light brown color from the smoke.)

Transfer to a plate or bowl and let the eggs cool.

Chop up the bacon and transfer to a mixing bowl. Add in the diced eggs, celery, chives, mayonnaise, lemon juice, mustard, diced jalapenos and salt and pepper to taste. If the salad looks dry, add more mayonnaise.

Summer Side: Smoked Bacon, Egg & Jalapeno Salad

Mound the egg salad in a serving bowl and lightly dust the top with the smoked paprika. Serve with bread or crackers and grilled meats, if you have some handy.

Summer Side: Smoked Bacon, Egg & Jalapeno Salad


Smoked Bacon, Egg Jalapeno Salad Recipe.docx (11.86 kb)

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Bacon Lover's Pork Kebabs with Country-Style Bacon

Posted by Mary M. on May 22, 2014

Bacon Lover's Pork Kebabs with Country-Style Bacon

Take a page from our Traeger on a Budget cookbook and double up on your pork intake for the day. Doctor's orders! (...with a PhD in Pork Appreciation. If you do happen to have a doctor who prescribes this, you'd better share their name!)

Aside from a bacon IV, one of the best ways to increase your Vitamin P(ork) is by Traegering some pork shoulder kebabs, which of course are studded with thick, country-style bacon. We threw some bright peppers, mushrooms and onions into the mix to make everything appear balanced but we know that it's all about the pig.

Don't feel shy about embellishing these kebabs with as much bacon and pork shoulder as you are craving. Pre-cut pork cubes, sometimes called "city chicken", are ideal for these kebabs and turn them into a quick meal.


PREP TIME: 15 min. plus 2 to 8 hours for marinating the pork
COOK TIME: 15 to 20 min.


• 1-1/2 pounds pork shoulder or loin, cut into 1-inch cubes
• 2 large sweet onions
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1/2 cup dry white wine
• 1/4 cup extra-virgin olive oil
• 2 yellow bell peppers, cut into 1-inch squares
• 6 ounces button or cremini mushrooms, stems removed
• 6 ounces thick sliced country-style bacon, sliced crosswise into 1-inch pieces
Traeger Pork and Poultry Shake


Place the pork in a nonreactive mixing bowl or baking dish. Cut one of the onions in half and grate the halves on the large holes of a box grater or puree them in a food processor. (Definitely use the food processor if you have it and save your hands some labor and the onion smell that will haunt them for the next couple of days.)

Add it to the pork along with the bay leaves, peppercorns, coriander seeds, white wine and olive oil.

Stir to mix. Cover and refrigerate for at least 2 hours, or preferably, overnight. Cut the remaining onion in half crosswise and cut each half in quarters. Break the quarters into individual layers. Finely chop the smaller onion pieces and add them to the marinating pork. Set the remaining onion pieces aside.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Drain the cubes of meat, knocking off any solids, and discard the marinade. Thread the pork onto the skewers, alternating the cubes of meat with the pieces of onion, bell pepper, mushrooms, and bacon, emphasis on lots of bacon.

Arrange the kebabs on the grate and season generously on all sides with the Pork and Poultry Shake.

Grill the kebabs until golden brown on the outside and cooked to taste, 15 to 20 minutes, turning once.

Remove from the Traeger and serve immediately with some crusty bread or steamed rice.


Bacon Lover's Pork Kebabs Recipe.docx (12.67 kb)

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Smoky Cheddar-Pork Burgers

Posted by Mary M. on May 20, 2014

Smoky Cheddar-Pork Burgers

It's time to take brief hiatus from beef's monopoly on the burger. The truth is that after some smoke and high heat on the Traeger any ground meat can taste delightful and absolutely perfect for a summertime barbecue, cause thank goodness it's that time again!

Pork, of course, never disappoints. Pork and cheese? Well fuh-get about it! Just like their cousin, pulled pork, these Smoky Cheddar-Pork Burgers pair wonderfully with some extra barbecue sauce and homemade coleslaw.

Get this recipe from our Traeger cookbook staple, Traeger's Everyday Cookbook.


PREP TIME: 10 minutes
COOK TIME: 1 hour and 15 minutes, including smoke time


• 2 pounds ground pork, cold
• 1 cup grated Cheddar cheese
• 2 tablespoons Traeger Regular Barbecue Sauce, or your favorite barbecue sauce, plus more for serving
• 2 tablespoons grated onion (optional)
• 2 tablespoons Traeger Pork and Poultry Shake, or your favorite barbecue rub, or more to taste
• 4 hamburger buns, for serving
• Slices of your favorite cheese for topping, optional
• Your favorite condiments (sliced onions, pickles, tomatoes, etc.)


Put the pork, cheese, onion, if using, and Traeger Regular Barbecue Sauce in a mixing bowl. Run cold water over your hands, and use them to mix the meat, cheese, and seasonings. Rewet your hands if necessary.

Form the meat mixture into 4 equal patties, and use your thumbs to form a large shallow depression on one side of each patty. (This will keep the burgers from bulging in the middle when grilled.) Season both sides of each patty with the Traeger Pork and Poultry Shake.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the burgers, depression-side down, on the grill grate and smoke for 30 minutes.

Increase the temperature to 300 degrees F. Grill the burgers until an instant-read meat thermometer reads 160 degrees F, about 45 minutes.

Turn the burgers halfway through the grilling time and top with some additional slices of cheese during the last couple minutes of cooking, if you want an extra helping of cheese.

After you remove the burgers, let them rest for 2 to 3 minutes before serving to let the juices redistribute themselves. If desired, toast the buns on the Traeger for a couple of minutes to get that crisp crunch.

Smoky Cheddar-Pork Burgers

Serve on buns with additional Traeger Regular Barbecue Sauce and/or your favorite toppings and condiments.

Smoky Cheddar-Pork Burgers


Smoky Cheddar Pork Burgers Recipe.docx (12.59 kb)

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BBQ'd Pork Shoulder Steaks

Posted by Mary M. on May 19, 2014

BBQ'd Pork Shoulder Steaks

When looking out for your stomach's best interest, we also try to be mindful of your wallet and keeping it as full and as fat as possible. There is no doubt that food prices have been rising. (And it's certainly painful to see!) In fulfilling our culinary duty we wanted to feature some recipes that are not only drool-icious but also cost-effective. A two-fer, if you will.

Pork shoulder steaks are an excellent bang for your buck at the meat counter. Although you may not find them among the typical cuts of styrofoamed and plastic-wrapped meat on the shelf, if you ask your butcher he/she will slice them up fresh for you. (Definitely worth the effort!) To keep the moist meatiness of the pork steaks, get them cut at least an inch thick.

The steaks are taken from the pork butt, and are also called blade steaks. Most of us are quite familiar with the delights of a marvelously marbled pork butt, but perhaps not in this form. Because of the high fat and collagen content, these pork steaks taste best when treated similar to our outrageous 3-2-1 Ribs. A good smoke, a foil-wrap and saucy finish.


PREP TIME: 5 minutes
COOK TIME: 2 1/2 hours


4 pork shoulder steaks, 1- to 1-1/4-inch thick
1/2 cup mustard
Traeger Pork and Poultry Shake, or your favorite rub
1/2 cup apple juice or beer
1 cup Traeger Honey- Bourbon Barbecue Sauce, or your favorite barbecue sauce


Slather the pork steaks on all sides with the mustard and season with the Traeger Pork and Poultry Shake. (The mustard will help keep the pork moist and be unnoticeable in the final product.)

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the steaks on the grill grate. Smoke for 1 1/2 hours.

Remove the pork steaks to a plate and turn the temperature up to 225 degrees F and preheat, lid closed, for 5 to 10 minutes. 

Meanwhile wrap each steak with aluminum foil, adding in a couple tablespoons of apple juice or beer.

Cook the steaks for another hour or so or until they are tender (about 160 degrees F on an instant-read meat thermometer).

The last 15 minutes, take the pork steaks out of the foil and put directly on the grill. Brush each steak on both sides with the Traeger Honey-Bourbon Barbecue Sauce or your favorite barbecue sauce.

BBQ'd Pork Shoulder Steaks

Let the steaks rest for 3 minutes before serving.

BBQ'd Pork Shoulder Steaks


BBQ'd Pork Shoulder Steaks Recipe.docx (12.30 kb)

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Traeger's French Onion Cheeseburger

Posted by Mary M. on May 16, 2014

Traeger's French Onion Cheeseburger

We love to let our creative flag fly and invent new burger ideas! (and we love hearing your creative burger experiments too!) Adding caramelized onions into your burger meat helps to keep it moist and adds a lovely sweet and savory depth to it. From this, a genius idea, if we may say so ourselves, was born.

What if we put caramelized onions, fried onions, and creamy, stringy cheese along with some quality ground chuck on a buttery, toasted brioche bun? Light bulb! Essentially we've just burgerized one of our favorite winter comfort foods - french onion soup - and it tastes oh-so incredible!


PREP TIME: about 40 to 50 minutes to caramelize onions
COOK TIME: 15 to 20 minutes


1 1/2 lbs ground chuck (80/20)
Traeger Prime Rib Rub
Canola oil

Caramelized onions:
1 yellow onion, diced
2 tablespoons butter or a mix of butter and olive oil
2 tablespoon to 1/4 cup chicken broth
Salt and pepper, to taste

Jack cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup whole milk
12 oz. monterey jack or gruyere cheese
1/4 cup parmesan cheese
Salt and pepper, to taste

Other fixins':
French fried onions or onion rings
4 hamburger buns - we used brioche buns


Caramelized onions will take close to an hour to really get brown and sweet so start them a while before you're hoping to eat.

Melt the butter in a skillet over medium heat and add in the onions.

After 10 minutes you'll see the onions turn translucent.

After 20 minutes the onions will start to brown and break down. If you see some onions starting to burn, turn down the heat.

After 30 minutes the onions will turn golden and start becoming jammy.

After 40 minutes the onions will be darker and start to smell caramelized. Taste a few and if they're darkened to your liking add in a few tablespoons of chicken broth to deglaze the pan. (If you want them darker, continue to cook them, checking on them every 5 to 10 minutes.)

Make sure you scrape up all the goodness that develops on the bottom of the pan - also known as the fond. Season to taste with salt and pepper.

After the onions have cooled, gently mix them into the ground chuck.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

Wet your hands with cold water and divide the ground chuck and onion mix into 4 parts. Using a gentle touch, roll each part into a ball, then flatten to a thickness of about 3/4-inch. Rewet your hands as necessary to keep the meat from sticking. Using your thumbs, make a wide shallow depression in the top of each. (This helps keep the burger an even thickness as it cooks.)

Season with the Traeger Prime Rib Rub and brush the top and bottom of the burgers with canola oil to help get a good sear on the outside.

Arrange the burgers, depression side down, on the grill grate and grill for 10 minutes.

Turn with a spatula and continue to grill another 5 to 10 minutes, or until the internal temperature of the burgers is 155 degrees F.

While the burgers are cooking make the cheese sauce. Melt the butter in a small saucepan over medium heat.

Whisk in the flour and cook for 1 minute, until slightly golden.

Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes.

Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm while the burgers finish cooking.

Toast the buns if desired.

Transfer the burgers to the bottom halves of the buns, being careful not to spill any juices that have pooled in the depressions. Spoon a generous amount of cheese sauce on top.

Traeger's French Onion Cheeseburger

Finish with a heap of french fried onions (or smoke your own onion rings) and your favorite toppings and serve immediately.

Traeger's French Onion Cheeseburger


French Onion Soup Burger Recipe.docx (13.69 kb)

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"Juicy" BLT Burgers with Bacon Mayo

Posted by Mary M. on May 16, 2014

Cue the Bobby "Boris" Pickett classic, "Monster Mash". It's time to get your mash-up groove on and we've certainly got the monster of all mash-ups.

Sometimes you feel like a burger and sometimes you feel like a BLT and sometimes you just feel like shoving both into your face (if it were feasibly possible). Consider it done and done.

We turned the sandwich favorite featuring crisp lettuce, sun-plumped tomatoes and a healthy helping of crunchy, salty bacon into a scrumptious burger. But not just any ordinary burger, a "juicy lucy" burger with a molten cheesy core and a decadent and unforgettable bacon mayonnaise.


PREP TIME: 10 minutes
COOK TIME: 15 minutes


1 1/2 lbs. ground chuck (80/20)
4 slices American or cheddar cheese (or your favorite cheese)
9 slices cooked thick-cut peppered bacon (or more if you want to quadruple up on the bacon toppings)
4 tablespoons bacon grease, reserved from cooked bacon slices
Traeger Prime Rib Rub
1/3 cup mayonnaise
2 tablespoons sour cream
2 tablespoons fresh chives, chopped
1/2 teaspoon freshly cracked black pepper
2 ripe tomatoes
8 pieces Texas toast
Butter, for the toast
Lettuce, avocado slices or any other burger condiments you like


Start the Traeger on Smoke with the lid open until the fire is fully established, 4 to 5 minutes. Preheat to High heat with the lid closed for 10 to 15 minutes.

Make your burger patties by separating the ground chuck into four lumps.

Cut each slice of cheese into quarters.

Divide each beef quarter in half and gently form each half into a patty. Stack 4 quarters of cheese in the middle of one of the patties, alternating the cheese with pieces of crumbled cooked peppered bacon. (We used about 1 slice of cooked bacon per patty.)

Place other burger patty half on top and press the edges together to seal. Repeat with the remaining ground beef.

Brush each burger patty with the bacon grease and season on all sides with the Traeger Prime Rib Rub.

Place the burger patties directly on the grill grate and cook for 10 minutes.

Flip the burgers over and cook for an additional 5 minutes or until the internal temperature registers 155 degrees F or to your desired doneness. (Resist the urge to squash all of the juices out of your burgers with a spatula!!)

You may have a few cheesy casualties as some of the cheese may leak out. (The less time you cook it, the more cheese you will reserve.) Using a cheese like cheddar decreases this risk but you lose some of the ooey-gooey-ness of the cheese by going with a firmer cheese. Just use what you love.

Cut the tomatoes into several thick slices and add them to the grill to cook for the last 5 minutes, flipping once.

Make the bacon mayonnaise by mixing together the mayonnaise, sour cream, 3 slices of crumbled pepper bacon, chopped chives and black pepper.

After you remove the burgers from the grill let them sit for about 3 minutes before serving. Meanwhile, butter the Texas toast on each side and toast on the Traeger on High heat for a couple minutes per side, until golden brown.

Assemble the burgers by slathering the toast with the bacon mayonnaise and layering in the BLT burger patty, a grilled tomato slice or two, a couple pieces of crisp peppered bacon and a fresh piece of lettuce (and anything else you love on your BLTs... avocados are divine!).

Bite in!


BLT Burger Recipe.docx (12.99 kb)

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