By Traeger Kitchen
This is the Emperor's new favorite burger. Ground chuck burger can easily be cooked to a nice medium rare. For a royale with cheese experience, add sauce galore and load it into a toasted kaiser bun for a punch of flavor.
Prep Time
Cook Time
Pellets
4
2 Pound | ground chuck, 80% lean |
1 Cup | grated Parmigiano-Reggiano cheese |
2 Teaspoon | Traeger Beef Rub |
1 Cup | mayonnaise |
1/4 Cup | Traeger 'Que BBQ Sauce |
4 | kaiser rolls, split |
3 Tablespoon | butter, melted |
1
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
While the Traeger heats up, combine ground chuck, cheese and Traeger Beef Rub in a medium bowl. Wet your hands with cold water and mix gently.
3
Divide the meat into 4 equal portions. With wet hands, shape each portion of beef into a patty about 5” in diameter and ½" thick. Do not overwork the meat. Using your thumbs, make a wide, shallow depression on the top of each burger.
4
Combine mayonnaise and Traeger 'Que BBQ Sauce in a shallow bowl and refrigerate until serving time.
5
Brush the cut sides of the kaiser rolls with melted butter.
6
Arrange the burgers directly on the grill grate, depression-side down. Cook for 8 minutes, then flip. Cook for an additional 8 to 10 minutes, or until an instant-read meat thermometer registers an internal temperature of 160℉.
500 ˚F / 260 ˚C
00:08
7
Meanwhile, place rolls cut-side down on the grill and cook 2 to 4 minutes until lightly browned.
500 ˚F / 260 ˚C
00:02
8
Remove the rolls from the grill and spread the cut sides with the BBQ-mayonnaise sauce. Place a burger patty on each roll bottom, then top with lettuce, onion, tomato, and pickles. Finish with the top of the rolls. Enjoy!
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