May 28th may be "National Burger Day", but as far as our Traegers are concerned, every month in summer is "Burger Month". When isn't a good time to grill a burger?! So fire those bad boys up and throw on any meat that will fit through a grinder.
We have for you a burger recipe of delectable mash-ups. Why not put two excellent things together and make them even better?! We've combined our incredible "Best Burgers on the Planet" recipe from our From Pulled Pork to Peach Pie cookbook with a Black and Blue Burger recipe by Paula Deen.
We also took our "Sweet Potato Fries" recipe in our upcoming kids' cookbook, From Tots to Teens - Recipes Kids Love, and gave it an adult twist by merging it with Bobby Flay's Grilled Sweet Potatoes with Lime and Cilantro recipe. (We've heard rave reviews about this recipe from several of you, so of course we had to try it! Yet again, you were on the money.)
BLACK 'N BLUE BURGERS with GRILLED SWEET POTATO "FRIES"
Prep Time: 15 minutes, plus 30 minutes for compound butter to set up
Cook Time: 30 minutes
Black 'n Blue Burgers:
12 ounces blue cheese
4 tablespoons butter, softened
Traeger Beef Shake
Freshly ground pepper
3 pounds ground beef or ground chuck
8 Kaiser rolls
Favorite burger toppings - bacon, lettuce, sliced tomatoes, etc.
Grilled Sweet Potatoes:
3 sweet potatoes, unpeeled
1 tablespoon kosher salt
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil or olive oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro
In a medium bowl, mash together 4 ounces of blue cheese and butter. Salt and pepper mixture, to taste.
Place mixture on plastic wrap and roll up to form a cylinder. Refrigerate until mostly firm, about 10 to 30 minutes. (Don't chill it too long or it will alter the cooking time for the burger.)
Gently mix in the remaining 8 ounces of blue cheese into the ground beef.
Slice blue cheese mixture into 8 equal parts.
With wet hands, divide the ground beef into 8 equal portions and make an indention in the center of each patty. Put a slice of compound butter in each indention. Mold ground beef around the cheese mixture to cover. Use your thumb to make another indention in the top of each patty to help retain even thickness while cooking.
Season both sides of the patties heavily with the fresh-cracked black pepper (hence the "black" part of Black 'n Blue Burgers) and season lightly on both sides with the Traeger Beef Shake.
When ready to cook, set Traeger to Smoke with the lid open for 4 to 5 minutes or until the fire is established. Place a cast iron grill pan on the grill grate and set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Meanwhile, get your sweet potatoes ready by washing and parcooking them. Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 5-7 minutes per side.
The sweet potato "fries" may take a little longer to cook than the burgers, depending on how many you can fit in your grill pan. (You could also cook them directly on the grill grate.) Grill the burgers at the same time, arranging them depression-side down on the grill grate.
Cook the burgers for about 15 minutes. Then flip and cook for an additional 15 to 20 minutes or until the internal temperature registers 160 degrees F on an instant-read thermometer.
Transfer the sweet potato wedges to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Serve those wonderfully juicy burgers on toasted buns with your favorite toppings (bacon, of course!) and a side of hot grilled sweet potato "fries".
Check out the molten blue cheese burger core. That is what it's all about.
And the fries cannot go unnoticed because they are stand-outs all on their own. Truth is, I couldn't stop eating them.