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Menu for throwing a Traeger Burger Bash

Posted by Mary M. on June 11, 2013

 

Menu for throwing a Traeger Burger Bash

(Source)

If any food deserves its own holiday, it's burgers! May 28th is National Burger Day. I'm sure none of us need any prodding to fire up our Traeger and load it with a smorgasbord of our favorite burgers, but now at least you've got another excuse. Here are a few ideas to complete your homage to burgers.

Start stretching your forearms and get to flipping!

MENU

Traeger's smoked burgers

STEAK “BURGERS”
(on page 26 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Any | PREP TIME: Less than 5 min | COOK TIME: About 10 min. | SERVES: 4

THINGS YOU'LL NEED
4 cube steaks (see above), each about 5 ounces and 1/2-inch thick
Traeger Prime Rib Rub or your favorite seasoning(s)
4 Kaiser rolls, for serving (buttered and grilled, if desired)
Sliced ripe tomatoes, onions, pickles, lettuce, etc., for serving Bottled steak sauce, for serving

1. Season the cube steaks with the Traeger Prime Rib Rub. Pat gently with your fingertips.
2. 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 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
3. Grill the steaks, turning once with a spatula, 5 to 6 minutes per side, or until cooked to your liking. Serve on the rolls with your favorite condiments.

GRILLED REUBEN BURGER
(on page 23 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Oak | PREP TIME: 10 min. | COOK TIME: 45 min. | SERVES: 3 to 4

THINGS YOU'LL NEED
2 pounds ground chuck
1/2 pound thinly sliced corned beef, chopped into bits
4 1-ounce slices Swiss cheese
Traeger Prime Rib Rub
4 good quality hamburger buns or Kaiser rolls, sliced and buttered
1/2 cup Thousand Island dressing
1 cup sauerkraut, well drained
Dill pickle spears for serving

1. Form the ground chuck into 8 equal balls, and then into patties. Top four patties with some of the corned beef. Top with the remaining patties, and press and pinch the edges carefully to seal in the filling. Reshape the burgers if necessary so they are of an even thickness. Just before grilling, season the patties with Traeger Prime Rib Rub. 2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
3. Arrange the burgers on the grill grate and smoke for 30 minutes. Increase the temperature to 300 degrees F and continue to cook until the internal temperature of the burgers reaches 165 degrees F, about 30 minutes. (Put the temperature probe into the burgers from the side, not the top, for an accurate reading.)
4. Arrange the buttered bun halves on the grill (try to keep “mates” together) the last 10 minutes of grilling, and toast the buns. Meanwhile, top each burger with a slice of Swiss cheese. Let the cheese melt.
5. To serve, spread the cut sides of the toasted buns with Thousand Island dressing. Put a burger on the bottom half of each bun, and top with sauerkraut. Serve immediately with dill pickle spears.

CARAMELIZED ONIONS
(on page 98 of our From Pulled Pork to Peach Pie cookbook)

PELLETS: Apple, Maple or Cherry | PREP TIME: 10 min. | COOK TIME: About 2 to 2 1/2 hours | SERVES: Makes about 2 1/2 cups

THINGS YOU'LL NEED
4 to 5 pounds of large sweet onions, peeled
6 tbsps. butter (3/4 stick), melted
2 tsps. sugar
Salt and freshly ground black pepper
Balsamic vinegar to taste (optional)

1. Slice the onions in half lengthwise through the stem. Lay each onion half flat on a cutting board and cut into 1/4-inch slices. (Alternatively, you can use the slicing disk on your food processor or a mandoline, if you own one.).
2. Transfer to a heatproof pot, like an enameled Dutch oven. Pour the butter over the onions and season with the sugar and salt and pepper. Stir well with a wooden spoon. (Leave the lid off so the excess moisture can evaporate. Otherwise, you will steam the onions and they won’t develop that rich, sweet flavor.)
3. 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.
4. Place the pot on the grill grate and cook the onions for 2 to 2-1/2 hours, stirring every 30 minutes, until they are very tender and golden brown. Flavor with a restrained pour of balsamic vinegar, if desired. Serve immediately, or let cool and store in the refrigerator in a covered container.

SWEET POTATO FRIES
(in our new kids' cookbook - From Tots to Teens - Recipes Kids Love SOON to be released!)

grilled sweet potato fries

PELLETS: Pecan | SERVES: 4 | PREP TIME: 10 min. | COOK TIME: About 30 min.

THINGS YOU’LL NEED
3 sweet potatoes
3 tablespoons vegetable oil
2 teaspoons cornstarch
1 tablespoon Traeger Pork and Poultry Shake, or your favorite rub, or more as needed

1. Put a wire cooling grid in a rimmed baking sheet and set aside.
2. Peel the potatoes with a vegetable peeler. Slice the ends off the potatoes, then cut the potatoes in half lengthwise. Lay each half cut side down and slice into wedges. (Or slice each potato into lengthwise slices, and cut each slice into fries that are about 1/2-inch per side.)
3. Put the fries into a large resealable plastic bag and add the oil. Make sure each fry gets coated with oil. Then add the Traeger Pork and Poultry Shake and the cornstarch and toss the potatoes until they’re evenly coated. Arrange the fries in a single layer on the cooling grid.
4. 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 High to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
5. Put the baking sheet with the fries directly on the grill grate and bake the fries until they are cooked through and nicely browned, 25 to 30 minutes, depending on their thickness.
6. Use a spatula to transfer the fries to a serving bowl or plate.

TANDOORI CHICKEN BURGERS WITH CUCUMBER SAUCE
(on page 45 of our From Pulled Pork to Peach Pie cookbook)

Traeger's chicken burgers

PELLETS: Apple | PREP TIME: 20 min. | COOK TIME: 1 hour | Serves: 4

THINGS YOU'LL NEED
1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
2 tbsps. mayonnaise
2 tbsps. finely diced cucumber
2 tsps. fresh lemon juice
1/2 tsp. ground cumin
1/2 tsp. salt
1/8 tsp. cayenne pepper, or more to taste
For the chicken burgers:
1-1/2 pounds ground chicken, well chilled
1/4 cup plain yogurt, preferably the thicker Greek style, or sour cream
1 scallion (green onion), white and green parts minced
1 tbsp. minced fresh cilantro or parsley
2 tsps. minced fresh ginger
1-1/2 tsps. garam masala
1-1/2 tsps. salt
1 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper, or more to taste
Pita breads, leaf lettuce, and sliced onions and tomatoes, for serving

1. Make the sauce: Combine the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt and cayenne in a small mixing bowl and whisk to mix. Cover and refrigerate until serving time.
2. Line a rimless baking sheet with cooking parchment or oiled foil.
3. Make the burgers: Put the chicken in a medium mixing bowl. Add the yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Form your hand into a claw and mix lightly but thoroughly. The mixture will be rather wet and loose. Wet your hands with cold water and form four equal-sized patties directly on the cooking parchment or foil. (If not cooking right away, cover and refrigerate.)
4. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes)
5. Carefully slide or lift the parchment paper with the burgers onto the grill grate. (The meat will not come in direct contact with the grill grate.) Smoke for 30 minutes. Increase the temperature to 325 degrees F and cook the burgers until the internal temperature is 165 degrees F, about 30 minutes more.
6. Remove the burgers from the parchment paper and serve with pita breads, lettuce, onions, tomato, and the sauce.

SMOKED COLESLAW

PELLETS: Hickory | PREP TIME: 5 min. | COOK TIME: 30 min. | SERVES: 6

THINGS YOU'LL NEED
3/4 cup mayonnaise (for the dressing)
1/2 cup sour cream (for the dressing)
Juice from one lemon, about 1/4 cup (for the dressing)
2 tablespoons Dijon-style mustard (for the dressing)
1 to 2 tablespoons sugar (for the dressing)
1 to 2 tablespoons prepared horseradish (for the dressing)
Salt and pepper to taste (for the dressing)
8 to 10 cups finely shredded cabbage (for the slaw)
1/3 cup diced red onion (for the slaw)
1 large carrot, grated (for the slaw)
1 red or green bell pepper, seeded and finely diced (for the slaw)
Smoked paprika or regular paprika (for the slaw)

1. Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cabbage in a metal kitchen colander or spread it out on a rimmed baking sheet.
2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes.
3. Transfer to a large mixing bowl. Add the dressing and stir to coat the cabbage. Taste for seasoning, adding more sugar, horseradish, or salt and pepper as needed. Dust the top lightly with paprika. Refrigerate until serving time.

MILKSHAKES

Nothing goes better with burgers than A SHAKE. Dana from danamadeit.com shows how you can put together a milkshake bar so guests can easily create their own milkshakes. Simple and delicious!

Milkshake recipes

We know that there aren't very many things worse than having flies and other obnoxious bugs flying into your house while you're working on your Traeger creations. One of the best tools that you can have in your back pocket (or backdoor) is a Bug Off Instant Screen Door. The screen door is extremely easy to put up (it uses a suspension rod) and the magnets down the middle of the door allow you to walk in out, hands-free while leaving the pesky bugs outside.

Bug off screen door Bug off screen door

 Now go enjoy some ground meats! Thank goodness for burgers!!

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