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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?

Butter.

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.)

LEMON & DILL SALMON ON A CEDAR PLANK

PREP TIME: 10 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Alder
SERVES: 4

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

Lemon Dill Cedar Salmon Recipe.docx (11.77 kb)

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!

COUNTRY-STYLE PORK RIBS WITH APPLE CIDER AND MAPLE GLAZE

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

THINGS YOU’LL NEED

FOR THE MEAT AND THE BRINE:
• 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

FOR THE GLAZE:
• 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

PREPARATION

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

PRINTABLE RECIPE:

Country Style Ribs Recipe.docx (12.21 kb)

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.

SMOKED BACON, EGG & JALAPENO SALAD

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

THINGS YOU’LL NEED

• 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

PREPARATION

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

PRINTABLE RECIPE:

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

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.

BACON LOVER'S PORK KEBABS with COUNTRY-STYLE BACON

PELLETS: Oak
PREP TIME: 15 min. plus 2 to 8 hours for marinating the pork
COOK TIME: 15 to 20 min.
SERVES: 4

THINGS YOU’LL NEED

• 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

PREPARATION

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.

PRINTABLE RECIPE:

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

Traeger on a Budget: Chicken Leg and Thigh Quarters

Posted by Susie B. on May 21, 2014

Traeger on a Budget: Chicken Leg and Thigh Quarters

Here is another amazing recipe from Traeger's cookbook Traeger on a Budget. We're doing our best to provide you with show-stopping recipes using the cheapest cuts of meat you can get from your butcher. The beauty of a Traeger is its' ability to turn even the most humble of meats into a meal worth remembering. An hour of smoke combined with an hour at a high temperature makes these chicken leg and thigh quarters delectabley moist with a delicious and golden crisp skin.

These chicken leg and thigh quarters are often put on sale for super cheap at our butcher counter. As excess parts left behind after the pricier chicken breasts are claimed, the legs and thighs are regularly sold for a bargain. The quarters are typically even cheaper than trimmed thighs or legs separately because they require less time from the man (or woman) with the cleaver behind the counter. Snatch up a few packages for your next meal, each quarter makes the perfect serving size per person.

 

Chicken Leg and Thigh Quarters

 

PELLETS: Hickory
PREP TIME: 5 min. plus 1 to 2 hours for marinating the chicken
COOK TIME: About 2 hours (including smoking time)  
SERVES: 8

INGREDIENTS:
• 8 connected chicken leg and thigh pieces
• 3 tablespoons olive oil, or as needed
• Traeger Pork and Poultry Rub, or your favorite barbecue rub

PREPARATION:

Rinse the chicken pieces under cold running water and pat dry with paper towels. Put the chicken pieces in a large mixing bowl or resealable plastic bag. Pour the oil over the chicken to coat each piece, then season to taste with the rub. (You might want to wear disposable gloves.) Try to massage the chicken pieces to encourage the oil and seasonings to get under the skin. Cover and refrigerate for 1 to 2 hours, or longer if it’s convenient for you.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Remove the chicken from the refrigerator, letting any excess oil drip back into the mixing bowl or bag. Arrange the chicken on the grill grate and smoke for 1 hour.

Traeger on a Budget: Chicken Leg and Thigh Quarters

Increase the temperature to 350 degrees F (or Medium if you have a manual controller) and continue to roast the chicken until the internal temperature in the thickest part of a thigh is 165 degrees F when read on an instant-read meat ther- mometer, or the chicken is golden brown and the juices run clear, 50 to 60 minutes. Let the chicken rest for 8-10 minutes and serve. Enjoy!

Traeger on a Budget: Chicken Leg and Thigh Quarters

Click below for a printable version of this recipe:

Chicken Leg and Thigh Quarters.docx (14.76 kb)

Traeger's Smoked Whiskey Burgers

Posted by Susie B. on May 21, 2014

Traeger's Smoked Whiskey Burgers

Ah, the smoked burger. A Traeger classic. Moist ground beef, lightly seasoned, smoked for outstanding flavor and grilled to perfection. Once you've had a burger that has been smoked, you'll wonder how you ever convinced yourself that restaurant burgers tasted like anything other than bland.

This particular smoked burger is even more special than your old ketchup/mustard variety. It has a hint of whiskey mixed directly into the meat and a sweet whisky glaze that will knock your socks off. Use the glaze to baste your burger, slather your bun, or drink it directly out of the bowl. We won't judge. Just be sure to use a hearty bun for these burgers. A flavor combination this delicious deserves a bun that won't disintigrate under pressure.


Smoked Whiskey Burgers

 

Prep Time: 1 hour
Cook time: 15 minutes
Serves: 4
Recommended Pellets: Oak, Hickory, Apple, Cherry

INGREDIENTS:

For the Whiskey Sauce:
1 cup water
1 20 oz can pineapple chunks (with juice)
1/2 cup soy sauce
2 cups brown sugar
1 Tablespoon molasses
1/4 cup lemon juice
1/4 cup white onion, finely minced
3 Tablespoons Whiskey (we recommend Jack Daniels)
3 cloves finely minced garlic
1 teaspoon fresh ginger, finely minced
1/2 teaspoon hot sauce

For the Burgers:
1 lb ground sirloin (or other ground beef, with around 20% fat)
4 Tablespoons Whiskey (we recommend Jack Daniels)
Traeger's Beef Shake
4 slices cheddar cheese
4 hamburger buns
Additional toppings as desired (tomato, onion, lettuce, pickles)

PREPARATION:

For the Whiskey Glaze:

In a large saucepan over medium/high heat, combine the water, pineapple chunks and juice, soy sauce, brown sugar and molasses. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer.

Add the remaining ingredients and let the mixture simmer for about an hour. Transfer the glaze to a blender and carefully puree the hot mixture until well combined.

 

For the Burgers:

Pour the whiskey into the ground beef and gently incorporate with your hands. Divide into 4 equal-sized portions.

Gently flatten each portion to create your patty. Be careful not to overhandle the meat. Lightly season with Traeger's Beef Shake.

When ready to cook, start your Traeger grill on Smoke for 4-5 minutes to establish the fire. Place the burger patties on the grill, close the lid, and smoke for 25-30 minutes.

 

Remove the burgers from the grill and turn the heat to High. Close the lid and allow the grill to preheat for 10-15 minutes. Place the burgers on the hottest part of the grill.

Gently flip the burgers after about 5-6 minutes.

Using a basting brush, cover the top of the burgers wit the whiskey glaze. Cook for an additional 2-3 minutes before topping with the cheddar cheese. Place your buns directly on the grill grate and toast for 2-3 minutes while the cheese melts on your burgers. Check your burgers with an instant read thermometer. The USDA recommends at least 160 degrees for ground meat. 

Traeger's Smoked Whiskey Burgers

 

Before serving, add some extra whiskey glaze to the bottom of each bun, top with your burger, then add any additional toppings you'd like. Serve immediately and enjoy!

Traeger's Smoked Whiskey Burgers

Click the link below for a printable version of this recipe:

Smoked Whiskey Burgers.docx (14.12 kb)

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.

SMOKY CHEDDAR-PORK BURGERS

PREP TIME: 10 minutes
COOK TIME: 1 hour and 15 minutes, including smoke time
RECOMMENDED PELLETS: Hickory or Oak
SERVES: 4

INGREDIENTS

• 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.)

PREPARATION

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

PRINTABLE RECIPE:

Smoky Cheddar Pork Burgers Recipe.docx (12.59 kb)

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.

BBQ'd PORK SHOULDER STEAKS

PREP TIME: 5 minutes
COOK TIME: 2 1/2 hours
RECOMMENDED PELLETS: Apple
SERVES: 4

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

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

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!

FRENCH ONION CHEESEBURGER

PREP TIME: about 40 to 50 minutes to caramelize onions
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Any
SERVES: 4

INGREDIENTS

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

PREPARATION

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

PRINTABLE RECIPE:

French Onion Soup Burger Recipe.docx (13.69 kb)

Smoked Pastrami Burgers with Homemade "Fry Sauce"

Posted by Susie B. on May 16, 2014

Smoked Pastrami Burgers with Homemade

We love trying local and regional favorites everywhere we go, and one mid-west specialty left us hankering for more and uttering the most spoken phrase in our vernacular, "We could Traeger that." Meet the Pastrami Burger. Made famous in Utah by a local burger joint Crown Burger that slices their pastrami fresh off of a rotating spit for each order, these burgers are coveted gems and have been recreated (or at least attempted) by almost every burger joint in the area. We turned the Pastrami Burger into a Traeger classic by grilling the pastrami meat right alongside our burgers to add a ton of extra flavor and a little of the delicious "crust" the original burger's pastrami gets from roasting on the spits. And of course, any recipe from Utah wouldn't be complete without the state's condiment of choice, Fry Sauce! Basically, it is a seasoned combination of ketchup and mayonnaise. We Traegerized it a little by using Traeger's BBQ sauce combined with the mayo for a bit more of the smoky kick we love around these parts. Slather it on top of your burger, dip your fries in it, or lick it straight out of the bowl. To buy the original fry sauce Click here.

Here at Traeger, we know our pastrami and love to make our own. If you've got the time and ambition, we highly recommend it. If not, you can always substitute with pastrami from the deli. Be sure to use high quality ground beef with about an 85/15 meat to fat ratio for the juiciest and most flavorful burgers.

 

Smoked Pastrami Burgers with Homemade "Fry Sauce"

 

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Serves: 8
Recommended Pellets: Hickory, Oak, Alder

INGREDIENTS:
2 lbs ground chuck
1 lb thick sliced pastrami
8 slices sharp cheddar cheese (we used white cheddar)
Traeger Beef Shake
8 Buns
Desired toppings: lettuce, tomatoes, red onions, pickles, etc.
For the Fry Sauce:
1/2 cup mayonnaise
1/3 cup Traeger BBQ Sauce
1 teaspoon pickle juice or white vinegar (this is the secret ingredient!)

PREPARATION:

Start your Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. 

Divide your ground beef into 8 equal sized patties and season with Traeger's Beef Shake. Place directly on the grill grate, close the lid, and smoke for 30 minutes.

Smoked Pastrami Burgers with Homemade

While the burgers smoke, make the fry sauce. In a small bowl, combine the mayo, BBQ sauce, and pickle juice. Stir to combine, cover, and keep in the refrigerator until ready to use.

Smoked Pastrami Burgers with Homemade

Remove the burgers from the grill and turn the temperature setting to High. Allow the grill to preheat for 10-15 minutes before returning the burgers to the grill grate.

Cook on High for 4-5 minutes on one side then flip the burgers.

When you flip the burgers, add the pastrami to the grill in 8 individually portioned piles. Close the lid and cook for an additional 4-5 minutes.

Carefully transfer the pastrami to the top of the burgers and place a slice of cheese on each. If desired, you can also add the buns to the grill so they can get toasted. Close the lid again and cook until the cheese is melted and the burgers reach a desired level of doneness. The recommended internal temperature for a well-done burger is 175 degrees F.

Transfer the pastrami topped burgers to the bottom bun. Slather the top bun with the fry sauce, adorn with the burger toppings of your choosing and serve immediately. Enjoy!

Smoked Pastrami Burgers with Homemade

Smoked Pastrami Burgers with Homemade

Click below for a printable version of this recipe:

Smoked Pastrami Burgers with Homemade Fry Sauce.docx (15.75 kb)


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